Ingredients
700g beef skirt / hanger steak, sliced
70g Harissa paste (Harissa Du Cap Bon)
2 tbsp plain Greek yogurt
4 large cloves garlic, grated
70g extra virgin olive oil
1 tsp sea salt, or to taste
Freshly ground black pepper, to taste
For Spiced Chickpeas:
1 can chickpeas, drained & patted dry
2 tbsp neutral oil
1 tsp ground cumin
1 tsp ground all spice
1 tsp ground cardamom
A pinch of salt
For Salad:
1 large beefy tomato, sliced
1 red onion, sliced
A bunch of fresh coriander
20ml lemon juice
Salt & pepper, to taste
Cooking Method
1. Slice beef against the grain into even slices. Mix harissa, yogurt, garlic, 1 tablespoon of olive oil, salt and pepper to form a paste and smear that all over the beef and marinate for 30 mins, up to 4 hours.
2. In a mixing bowl, toss chickpeas, oil, spices and salt until well coated. Lay chickpeas in an even layer on a baking sheet and bake in 220ºC oven for 20-25 minutes, until crispy on the outside. Give them a shake halfway through.
3. Remove from the oven, set aside and allow to cool. Store in an airtight container. Skewer the beef and arrange them in a single layer on a tray. Grill under the broiler for 2-3 minutes until charred.
4. Set aside to rest for 5 minutes. While waiting, cut tomato, onion and lemon into wedges. Arrange the skewers, and tomato salad with a generous sprinkle of crunchy chickpeas on the side. Squeeze lemon all over. Enjoy!
