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Cajun Ragin’ Beef Kebabs with Mixed Pepper Flatbread Recipe

Kebabs are a great way to feed a crowd.

Cajun Ragin’ Beef Kebabs with Mixed Pepper Flatbread Recipe
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Ingredients

For the recipe:
  • 4 wooden BBQ skewers
  • 600g Sirloin steak (fat removed) sliced into strips
  • 1 tbsp (add more to taste if needed) Steenbergs organic Cajun Ragin’ spice mix
  • ½ Red pepper
  • 1/2 Green Pepper
  • 1/2 Yellow Pepper
  • 1 red onion
  • 1 small pack button mushrooms
  • Steenbergs organic Perfect Salt
  • 500g strong white bread flour + extra for dusting
  • 1/2 level tablespoon fine sea salt
  • 7g sachet dried yeast
  • ½ tablespoon golden caster sugar
  • 2 tablespoons organic extra virgin olive oil
  • 325 ml lukewarm water
  • 2tsp Steenbergs organic Fairtrade 4 Colour Peppercorn Mix

Kebabs are a great way to feed a crowd. They can be made in advance for a picnic or take-out lunch, cooked in the oven, grilled or cooked on the bbq if the sun is shining and if you have teenagers they will go down a treat, they may even help to prepare them if your lucky!

Serves 4

Method

01
Chefs tip - Put the skewers into a bowl of water to soak (this will stop them burning when they cook on the griddle).
02
Put the Steenbergs Cajun Ragin’ spice into a bowl, add the sliced steak and mix well, leave for 15-20 minutes to marinate.
03
Chop the peppers and onions into large chunks
04
Wash the mushrooms and leave to drain.
05
In another bowl add the flour, Steenbergs 4 Colour Peppercorn Mix and salt.
06
Pour the yeast, caster sugar, olive oil, and water in a jug and mix well.
07
Make a well in the centre of the flour and pour in the warm water mixture. With a fork make little circles in the water gradually bringing in more flour from the sides until you have a dough.
08
Flour a work surface and knead the dough until soft and elastic. Flour the mixing bowl, return the dough to the bowl, cover with a damp tea towel and leave in a warm place to rise for 30 mins.
09
Place a griddle pan on the heat.
10
Make the kebabs by alternating onion steak and peppers onto the soaked skewers, brush with a little olive oil and season with Steenbergs Perfect Salt. Cook the skewers on a high heat until coloured and cooked through. Leave in a warm place to rest.
11
Knock back the dough by kneading it for another 2 mins, divide into 8 equal portions and roll out flat with a rolling pin. Cook the flatbreads in the griddle pan on a high heat until coloured on both sides.
12
Serve the skewers and flatbreads with a mixed green salad.