Nature’s Fresh beef rump shashliks with jewelled burghal, goji berries, pomegranate & dukkah

10 mins
40 mins
  • 800g Nature’s Fresh beef rump, cut into 2cm dice
  • 1 Tbsp Moroccan seasoning
  • 2 tsp ground sumac
  • 1 tsp sesame oil
  • 1 Tbsp extra virgin olive oil
  • ¾ cup burghal
  • 2 cups chicken stock
  • 2 Tbsp goji berries, chopped
  • 2 Tbsp pomegranate seeds
  • 2 Tbsp pistachios, chopped
  • 1 Tbsp flaked almonds, toasted
  • ¼ bunch mint, chopped
  • pistachio dukkah, to serve
  • Toss the beef in Moroccan seasoning, sumac and oils, then thread onto eight skewers. Set aside.
  • Rinse the burghal well in a sieve, then combine in a saucepan with the stock and set over a moderate heat. Bring to a simmer, then once craters appear fit the lid, turn the heat off and set aside for 30 minutes. Stir in the goji berries, pomegranate seeds, nuts and mint.
  • Cook the shashliks over a moderate charcoal grill for 8-10 minutes, turning regularly, until firm to touch. Serve with the burghal and dukkah.