Beef Skewers with Pesto Flatbreads
1 kg Coles No Added Hormones Australian Beef Blade Steak cut into 3cm pieces
190 Leggo Basil Pesto
1 red capcicum, seeded, halved
2 Zucchini, thickly slice diagonally
1 red onion, cut into wedges
1 3/4 cups (255grams) self rising flour
1 1/2 cups (420 grams) Greek Style yoghurt
40 grams baby spinach leaves
1 tbs olive oil
Direction
1. Thread the beed evenly onto 12 metal or soaked bamboo skewers. Brush with 1/4 cup (65 grams) of the pesto
2. Heat a barbecue grill or chargrill on high. Cook the capsicum, skin side down, for 5 mins or until tender.. Transfer to a bowl. Cover with plastic wrap. Set aside for 5mins to cool.
3. Meanwhile, cook the zucchini and onion on the grill for 4-5 mins or until tender. Transfer to a separate bowl.
4. Tear the capsicum into strips. Add the zucchini mixture. Toss to combine.
5.Place the flour and 1 cup (280 grams) of the yoghurt in a large bowl. Use your hand to bring the dough together Turn onto a floured surface and gently knead until smooth. Add 2 tbs of the remaining pesto.Knead until combined. Divide dough into 4 portions. Roll each portions out on a lightly floured surface into 5mm thick oval. Cook on grill in batches for 2 mins each side or until cooked through. Transfer to a plate.
6. Cook skewers on grill, turning, for 5mins or until cooked to your liking.
7. Combine remaining yoghurt and tbs of remaining pesto in a bowl. Spread over the flatbreads. Top with the vegetables, spinach and skewers. Still the oil into the remaining pesto and drizzle over the skewers. Season
Serves 4
Recipe from Free Coles Magazine November 2019 issue
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