Harissa Beef Skewer Recipe

Prepare steak

Trim fat from the sirloin and cut into 1 to 1-1/4 inch cubes for even cooking (about 18–24 pieces).

Make marinade

In a bowl combine 3 tbs harissa paste, 2 tbs olive oil, 1 tbs lemon juice, 2 crushed garlic cloves, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp kosher salt and 1 tsp black pepper. Whisk until smooth.

Marinate

Place beef cubes in a resealable bag or shallow dish, pour the marinade over the meat, massage to coat evenly, then refrigerate for at least 30 minutes and up to 4 hours. Remove from fridge 20 minutes before cooking to temper.

Skewer beef

Thread the marinated beef cubes onto skewers, leaving a little space between pieces for even heat circulation.

Whisk together 2 tbs harissa paste, 1 tbs honey and 1 tsp water until smooth. Set aside. This will be brushed onto the skewers during the last few minutes of cooking to form a glossy, spicy-sweet finish.

Rinse 1 cup rice under cold water until the water runs clear; drain well.

In a medium saucepan, heat 1 tbs butter and 1 tsp olive oil over medium heat. Add 1/2 small finely chopped onion and 1 minced garlic clove; sauté until soft and translucent, about 3–4 minutes.

Add the drained rice and toast, stirring, for 1–2 minutes so the grains are lightly coated and fragrant.

Pour in 1.5 cups chicken or vegetable broth and add 1/2 tsp salt. Bring to a simmer, cover, reduce heat to low and cook until liquid is absorbed and rice is tender, about 15 minutes. Remove from heat and let stand, covered, 5 minutes.

Fluff rice with a fork, stir in 2 tbs toasted pine nuts or slivered almonds and 1 tbs chopped parsley. Adjust seasoning to taste.

Prepare cucumber: grate the small cucumber, then squeeze out excess moisture using a clean kitchen towel or paper towels until mostly dry.

In a bowl combine 1 cup plain Greek yogurt, the drained grated cucumber, 2 tsp chopped dill, 1 tsp lemon juice, 1 minced garlic clove, 1 tsp olive oil, 1 tsp salt and 1/2 tsp black pepper. Stir until smooth. Chill in refrigerator while you cook the beef to let flavors meld.

Preheat grill or grill pan to medium-high (about 425°F / 220°C). Oil the grates lightly to prevent sticking.

Place skewers on the hot grill and cook for 2–3 minutes on the first side without moving to develop a sear.

Turn skewers and cook another 2–3 minutes. During the last 2 minutes of cooking, brush the prepared harissa-honey glaze onto all sides of the beef; turn and glaze once more so the glaze becomes slightly sticky and caramelized. Total cook time will be about 6–8 minutes for medium-rare to medium, depending on cube size and heat; adjust to desired doneness.

Remove skewers from grill and let rest on a plate for 5 minutes so juices redistribute.

Plate a scoop of rice pilaf, place 1–2 harissa beef skewers on top or beside the rice, add a generous spoonful of tzatziki alongside.

Garnish with extra chopped parsley and lemon wedges. Serve immediately.