Za’atar & Shatta Beef Kebabs

P1050018Serves 2, prep time 20 minutes, cooking time 15-20 minutes

2 beef steaks cubed
6 cherry tomatoes
8 mushrooms
1 red pepper cubed
1 tsp of garlic salt
1 tbsp olive oil
1 tsp of Zaatar
1 tsp of Shatta
4 wooden skewers

1 tbsp oregano
1 tbsp sumac
1 tbsp cumin
1 tbsp sesame seeds
1 tsp salt
1 tsp black pepper
2 tbsp olive oil

In a pestle and mortar place the dry ingredients and mix. Then add the sesame seeds and crush. Add salt and pepper and grind into the mix. Pour in the olive oil and mix into a paste.

12 red chillies
1 handful chopped parsley
1 handful chopped coriander
1 1/2 tbsp chopped garlic
1 tsp salt
1 tsp black pepper
1 tsp cumin seeds
2 tbsp olive oil

Wash and de-seed the chillies and blitz in a food processor. Add the dry ingredients and chopped herbs and continue to blitz, Pour in the olive oil and mix into a paste.
(You can pre-make this and keep refrigerated in an airtight container for up for a few months).


Soak the skewers in water for 30 minutes. Grease a baking sheet and line with baking parchment. Cut the steaks into cubes, remove the stalks from the mushrooms and begin to assemble the kebabs alternating the ingredients. When complete lay the kebabs on the baking sheet, brush with oil and sprinkle with garlic salt. Next, brush the Zaatar and Shatta over the kebabs, place in the fridge for about an hour. Preheat the oven to 180 degrees and place the kebabs in the oven for 45 minutes, finally, put them onto a hot griddle pan for 1-2 minutes each side until brown, then serve.

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