Steak, red onion & pepper kebabs with a feta & tomato salad

Week 4, Saturday

Serves: 4

Time: 40 minutes

Difficulty: Moderate

Vegetarian swap: swap steak for 250g Anthos Halloumi


  • 18 oz (500g) rump steak cut into thin strips (room temperature)
  • 4 tortilla wraps
  • 2 bell peppers cut into big chunks
  • 1 red onion cut into chunks
  • 20g fresh mint finely chopped
  • 2 tbsp olive oil
  • Pinch of salt and pepper
  • 1 lemon
  • 1 tsp cumin
  • 1 tsp paprika
  • 4 tomatoes chopped into chunks
  • 90g mixed leaves
  • 1 red chilli
  • 1 tbsp chopped garlic
  • 100g feta cheese
  • 6 tbsp Greek yogurt


  • 1. Add the steak, salt, pepper, garlic, peppers, onion, 4 tbsp of the yogurt, ¾ of the mint, paprika and cumin to a bowl, then mix together.
  • 2. Squeeze in the half the lemon juice and stir.
  • 3. To a piping hot grill pan, add a tbsp of olive oil and the beef etc, ensure that the pan is super hot sprinkle with the chilli and keep turning to create char lines.
  • 4. Turn the meats and peppers every 30 seconds until started to char, then transfer to a pre heated oven at 220c for 15 minutes.
  • 5. Crumble the feta over the chopped tomatoes and mix in with the leaves, season with a little olive oil.
  • 6. Mix the rest of your yogurt with lemon juice and mint.
  • 7. To serve, place a wrap in a frying pan and heat until starting to blister.
  • 8. Remove the wrap from the heat then add a portion of the beef mixture and some of the tomato feta salad.
  • 9. Dollop the yogurt over the meat, wrap it up and enjoy!


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