Griddled wagyu beef kebabs with avocado chimichurri salad

Serves: 4 Prepare & Cook:

Ingredients

  • 75ml extra virgin olive oil, plus 2 tbsp
  • 1 corn cob, husk removed
  • 50g spinneysFOOD Parsley, chopped
  • 50g spinneysFOOD Coriander, chopped
  • 2 spinneysFOOD Peeled Garlic Cloves, crushed
  • ½ red onion, finely chopped
  • 1 red chilli, deseeded and finely chopped
  • 2 tomatoes, deseeded and chopped
  • juice of ½ lime
  • 1 tbsp white grape vinegar
  • 2 avocados
  • 2 packs spinneysFOOD Wagyu Beef Kebabs

Method

  1. Set a large griddle pan with 1 tbsp oil over a medium-high heat. Cook the corn for 8-10 minutes, or until charred. Remove from the pan, leave to cool then slice the kernels from the cob.
  2. Combine the herbs, garlic, onion, chilli, tomatoes, lime juice, vinegar and 75ml olive oil in a bowl. Stone the avocados, chop the flesh and fold into the chimichurri salad with the corn. Season.
  3. Return the griddle pan to the heat with the remaining oil. Griddle the kebabs for 3-5 minutes, turning occasionally, until the beef is charred and done to your liking.
  4. Transfer the salad to a large plate and serve with the kebabs.

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