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Serve up some scrummy spiced beef kebabs.
2 tbsp Mr Huda’s Universal curry paste
2 tbsp natural yogurt
600g Lincolnshire Quality lean beef, cubed
1 red pepper, deseeded and chopped
100g cucumber, grated
150g natural yogurt
1 tbsp fresh mint, finely chopped
Flatbread or wraps Handful of salad leaves, to serve
8 skewers (if using wooden ones, soak for 10 minutes beforehand to lessen the charring)
1. Combine the curry paste and yogurt in a large non-metallic bowl. Add the beef and stir to coat. Cover and marinate at room temperature for 30 minutes (or up to 24 hours in the fridge).
2. For the dip, squeeze some of the liquid from the cucumber, then combine the cucumber, yogurt and mint, and set aside.
3. Thread the beef and peppers on to the skewers. When the barbecue coals are hot, cook the skewers for 5–10 minutes, turning regularly, until the meat is nicely charred. Alternatively, preheat the grill to medium and line the grill pan with foil. Cook for 10–15 minutes, turning once, until lightly charred.
4. Warm the wraps in the microwave for a few seconds or cover in foil and heat in a low oven for 3–4 minutes. Serve the skewers with the dip, salad and wraps.
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