Beef skew­ers with dried lime and sumac onions

The Guardian - Feast - - Feast -

Dried limes – also known as Ira­nian limes, Omani limes and var­i­ous other names – are widely used across the Mid­dle East, adding an earthy sour­ness to soups, stews, mari­nades and stuff­ings. I’ve used black dried limes here, but lighter ones are also fine. You’ll find them in Mid­dle East­ern su­per­mar­kets and on­line.

Put the steaks on a board and cover with a sheet of cling­film. Us­ing a mal­let or the base of small, heavy saucepan, bash the steaks un­til they are about 1.5cm thick. Cut up the steaks, fat and all, into 1.5cm cubes and put in a bowl with the ground black lime, lemon zest and juice, cumin, gar­lic, two ta­ble­spoons of olive oil, a tea­spoon and a half of salt and a good grind of pep­per. Leave to mar­i­nate at room tem­per­a­ture for at least two hours (or re­frig­er­ated overnight).

For the sumac onions, mix the onion, sumac, vine­gar and an eighth of a tea­spoon of salt, and leave to soften for at least 30 min­utes.

Thread the beef on to the skew­ers, pack­ing the cubes closely to­gether. Gen­er­ously grease a grill pan with sun­flower oil and put on a high heat. Once smok­ing, lay in the skew­ers in batches and cook, turn­ing as you go, for about three to four min­utes in to­tal, un­til charred all over but not over-cooked. Trans­fer to a tray and cover with foil to keep warm.

Warm the bread on a hot grill for about 30 sec­onds on each side.

To serve, put a flat­bread on each plate and top with two beef skew­ers each, brush­ing them with the re­main­ing ta­ble­spoon of olive oil and sprin­kling with the chilli. Toss the pars­ley and mint into the sumac onions, di­vide the mix­ture be­tween the plates and serve.

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