Beef Sosaties with Split Pea Hummus & Crispy Chickpeas
These recipes are courtesy of Crossbow.
For the sosaties:
1.3kg boneless sirloin steak, cut into cubes
3 cloves of garlic, crushed
2 tsp smoked paprika
1 tsp ground cumin
1 tsp lemon zest
Salt and freshly ground black pepper
2 tbsp lemon juice
½ cup olive oil
8 bamboo skewers, soaked in water for 30 minutes
For the split pea hummus:
1½ cups cooked IMBO split peas 1 clove of garlic, crushed
¼ tsp smoked paprika
¼ tsp ground cumin Pinch of cayenne pepper
½ tsp salt
1 tbsp lemon juice
2 tsp lemon zest
¼ cup olive oil
For the chickpeas:
½ cup cooked chickpeas 2 tbsp olive oil
1 tbsp smoked paprika 1 tsp salt
For the tomato salad:
2 large plum tomatoes, finely diced
½ cup chopped red onion 2 tbsp fresh, chopped parsley 1 tbsp freshly squeezed lemon juice
½ cup plain yoghurt Handful of chopped fresh coriander
Pita bread to serve
To make the marinade for the sosaties, mix the garlic, paprika, cumin, cayenne pepper, lemon juice and zest and whisk together until smooth. While whisking, slowly drizzle in the oil until the marinade is thickens. Add the beef to the marinade, cover with plastic wrap and chill in the fridge for 4 hours.
To make the hummus, in a food processor, mix the split peas, garlic, lemon zest, cumin, paprika, cayenne, salt, and lemon juice. Pulse. With the mixer running on low speed, drizzle in the olive oil until the hummus is smooth. Set aside.
Preheat the oven to 180°C and line a baking sheet with parchment paper.
Place the chickpeas on the baking sheet and toss with the olive oil, smoked paprika, and salt.
Transfer to the oven and roast for 30 to 35 minutes, giving the pan a shake halfway through, until crispy. Set aside.
To make the tomato salad, mix the tomatoes, onion, parsley, lemon juice, yoghurt and coriander.
Thread the meat onto the skewers and heat a large grill pan (or grill) over mediumhigh heat.
Place the meat on the grill and cook for about 2 minutes per side, 7 to 8 minutes total for medium rare (cook longer if you prefer your steak more well done).
Rest the cooked steak on a board for 2 to 3 minutes before serving with the split pea hummus, crispy chickpeas, tomato salad, and pita bread.