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
These Moroccan Wagyu Rump Skewers are made for relaxed entertaining. This is the kind of dish that suits just about any gathering. Think summer barbecues, shared plates at a long lunch, or a relaxed dinner where the grill does the heavy lifting.
Warm spices coat tender pieces of Shimo 9+ Wagyu Rump, cooked quickly to keep them juicy and rich, then finished with a cool, herby cucumber yoghurt.
This recipe is just one of four in a series showcasing the versatility of one of our favourite cuts, the Shimo 9+ Wagyu Rump.
INGREDIENTS
1kg Shimo 9+ Wagyu Rump cut into approx 4 x 1cm 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+
Price range: $36.30 through $42.90 -
THE RUB - JACKALOPE TRADING CO (240G)
$19.95
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.
