Ainsley Harriott’s Mustard-Glazed Beef Kebabs and Baby Potato Skewers with Horseradish Dip
Transform a Sunday roast into a sizzling barbecue spread fit for the summer months, complete with skewers of glazed beef, new potato kebabs and a refreshing horseradish dip.
Introduction
What’s more appetising than a barbecued kebab? A kebab with the wonderful flavours of a traditional roast beef dinner! This is Sunday lunch, barbecue style – with beef sirloin marinated in mustard, honey and thyme served with rosemary baby potatoes and a horseradish dip. Fantastic! A great meal for al fresco dining but if the weather’s not ideal you can cook it just as well on a griddle pan.
Ingredients
| 750g | beef sirloin |
| 3 tbsp | Dijon mustard |
| 4 tbsp | extra-virgin olive oil |
| 2 tbsp | runny honey |
| 2 tbsp | Worcestershire sauce |
| juice of ½ lemon | |
| 3 | thyme sprigs, chopped |
| sea salt and freshly ground black pepper | |
| For the potato skewers: | |
|---|---|
| 16–20 | baby new potatoes |
| 1 tbsp | runny honey |
| 2 tbsp | extra-virgin olive oil |
| 1 tsp | Dijon mustard |
| 1 tsp | chopped fresh rosemary leaves |
| 3–4 | large spring onions, trimmed and cut into 3cm pieces |
| For the horseradish dip: | |
| 150ml | soured cream |
| 1–2 tbsp | freshly grated horseradish or horseradish sauce |
| 1 tsp | snipped chives |
| For the watercress salad: | |
| 2 tbsp | extra-virgin olive oil |
| a small bag (about 80g) | watercress |
| ¼ | red onion, thinly sliced |
| ½ | lemon, for squeezing |
Essential kit
You will need: a barbecue or griddle pan and skewers
Method
Trim the beef and cut into about 3cm cubes. Put the mustard, olive oil, honey, Worcestershire sauce, lemon juice, thyme and a little pinch each of salt and pepper in a shallow dish and mix well. Add the beef, tossing to coat and rubbing the marinade into the meat. Cover and leave to marinate in the fridge for at least 1 hour, preferably longer. Remove the beef from the fridge 30 minutes before cooking.
Meanwhile, put the potatoes in a large saucepan of salted cold water and bring to the boil. Cook for 14–16 minutes or until just tender, then drain well. Place the honey, olive oil, mustard and rosemary in a large bowl and mix well. Tip in the potatoes, season and toss to coat. Set aside.
In a small bowl, mix together the soured cream, horseradish and chives. Season with salt, cover and chill until needed.
Preheat a barbecue or griddle pan over a medium heat.
Shake off the excess marinade from the beef and thread onto skewers. Season with salt and pepper. Cook the skewers for 6–8 minutes, turning occasionally, depending on how you like your beef cooked. Once cooked, remove from the heat and allow to rest for a few minutes before serving.
Thread 4–5 baby potatoes onto each of 4 skewers, alternating with pieces of spring onion. Cook for 2–3 minutes on each side, basting with the marinade, until golden brown and slightly charred.
Drizzle the olive oil around the inside of a large bowl. Add the watercress and onion and gently swirl to coat the leaves in the oil. Add lemon juice to taste and season with salt and pepper.
Serve the beef and potato kebabs on a serving platter with the salad and horseradish dip.
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