Indian style beef kebabs with beetroot raita and garlic roti

Ingredients

• 1kg rump steak cut into 3cm cubes
• 1 tbs each of ground cumin, coriander and tumeric
• 1/2 tsp cardamon
• 1 clove garlic, crushed
• 1 tbs peanut oil
• 1 450g can baby beets, drained, quartered
• 3/4 cup greek style natural yoghurt
• 1 tbs fresh mint
• baby spinach leaves to serve

Directions

1. Combine beef and spices and oil in a bowl. Skewer and place in fridge to marinate.
2. Combine beets, yoghurt and mint in a bowl.

GARLIC ROTI

1. 1 1/2 cups wholemeal plain flour
2. 1 1/2 cups plain flour
3. 1 tsp salt
4. 3 garlic cloves, crushed
5. 60g ghee, chopped
6. 3/4 cup warm water
7. 40g extra ghee, melted
8. Sift flour and salt into a bowl. Add garlic and stir to combine. Rub ghee into mixture and stir in enough water to make a bowl. Turn onto a floured surface and knead for 5 minutes. Shape into a disc. Wrap in plastic wrap and place in fridge for 30 minutes to rest.
9. Divide dough into 8 equal portions and use a rolling pin to make 18cm disks.
10. Brush both sides with melted ghee and cook on bbq grill, for 1-2 minutes each side.
11. Cook kebabs, serve with spinach and beetroot raita.