Ingredients

• 15g/½oz dried red chillies
• soaked in cold water
• drained and roughly chopped
• 50g/2oz fresh red chillies
• seeds removed
• roughly chopped
• 2 tsp ground cumin
• 2 tsp ground caraway seeds
• 1 tbsp smoked sweet paprika
• 2 garlic cloves
• 2 tbsp tomato purée
• 3 tbsp red wine vinegar
• 4 tbsp olive oil
• 800g/1lb 12oz rump steak
• cut into large cubes
• 1 tbsp olive oil
• salt and freshly ground black pepper
• 2 red onions
• cut into wedges
• 1 lemon
• juice only
• 50g/2oz butter
• 2 tbsp olive oil
• 1 onion
• finely chopped
• 1 garlic clove
• finely chopped
• 275g/10oz basmati rice
• 1 lemon
• zest and juice
• 450ml/16fl oz chicken stock
• salt and freshly ground black pepper
• 3 tbsp coriander leaves
• roughly chopped

Directions

• For the harissa
• place all of the harissa ingredients into a food processor and blend to make a smooth paste. Set aside.
• For the kebabs
• heat a griddle pan until hot. Place the steak cubes in a bowl and add the olive oil and salt and freshly ground black pepper
• to taste. Mix to coat the steak in the seasoning and oil.
• Thread the meat onto metal skewers
• alternating with the wedges of red onion.
• Place the skewers onto the griddle and cook on each side for 1-2 minutes
• or until cooked to your liking. Baste with a little of the harissa every 30 seconds or so. Once the meat is cooked
• squeeze over the lemon juice.
• For the lemon rice
• heat a lidded sauté pan over a medium heat
• add the butter
• olive oil
• onion and garlic and sauté for two minutes until the onion and garlic are just softened
• but not browned.
• Add the rice
• lemon zest and juice to the pan and mix well. Add the chicken stock and bring to a simmer.
• Cover
• reduce the heat and simmer for 12-15 minutes until the rice is tender and all the liquid has been absorbed. Season with salt and freshly ground black pepper
• to taste
• then stir in the coriander.
• Serve the skewers with the rice alongside and with a dollop of harissa.