2. Recipes & Cooking Tips, Alana Lowes recipes, Beef Recipes
MOROCCAN WAGYU RUMP SKEWERS WITH CUCUMBER YOGHURT
Moroccan Wagyu Rump Skewers
with cucumber yoghurt
ALANA LOWES
INGREDIENTS
1kg Shimo 9+ Wagyu rump cut into approx 4x1cm pieces
Moroccan spice mix
2 tbsp Jackalope The Rub spice mix
2 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
½ tsp ground cinnamon
2 tbsp canola oil
1-2 tbsp canola oil
Cucumber yoghurt
3 baby cucumbers, diced, plus a little extra for serving
2 spring onions, thinly sliced, plus a little extra for serving
Small handful of dill, finely chopped, plus sprigs to serve
1 cup Greek yoghurt
To serve
lemon wedges and coriander
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RUMP - SHIMO - WAGYU 9+
$30.80 – $36.40
METHOD
Mix together the spice mix and toss the rump pieces in the spices to coat evenly.
Thread the rump pieces onto the skewers to make 6-8 skewers.
Preheat the bbq to a high heat. Grill the skewers, turning regularly for 4-5 minutes until cooked to medium or to your liking.
Meanwhile, for the cucumber yoghurt, mix all the ingredients together in a bowl. Season with salt and pepper to taste. Set aside
To serve, place the skewers onto a platter and the yoghurt into a bowl. Scatter the yoghurt with the extra cucumbers, spring onions and dill. Sprinkle the coriander leaves over the skewers and serve with lemon wedges.
