- 15g/½oz dried red chillies, soaked in cold water, drained and roughly chopped
- 50g/2oz fresh red chillies, seeds removed, roughly chopped
- 2 tsp ground cumin
- 2 tsp ground caraway seeds
- 1 tbsp smoked sweet paprika
- 2 garlic cloves
- 2 tbsp tomato purée
- 3 tbsp red wine vinegar
- 4 tbsp olive oil
- 800g/1lb 12oz rump steak, cut into large cubes
- 1 tbsp olive oil
- salt and freshly ground black pepper
- 2 red onions, cut into wedges
- 1 lemon, juice only
- 50g/2oz butter
- 2 tbsp olive oil
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- 275g/10oz basmati rice
- 1 lemon, zest and juice
- 450ml/16fl oz chicken stock
- salt and freshly ground black pepper
- 3 tbsp coriander leaves, roughly chopped
- For the harissa, place all of the harissa ingredients into a food processor and blend to make a smooth paste. Set aside.
- For the kebabs, heat a griddle pan until hot. Place the steak cubes in a bowl and add the olive oil and salt and freshly ground black pepper, to taste. Mix to coat the steak in the seasoning and oil.
- Thread the meat onto metal skewers, alternating with the wedges of red onion.
- Place the skewers onto the griddle and cook on each side for 1-2 minutes, or until cooked to your liking. Baste with a little of the harissa every 30 seconds or so. Once the meat is cooked, squeeze over the lemon juice.
- For the lemon rice, heat a lidded sauté pan over a medium heat, add the butter, olive oil, onion and garlic and sauté for two minutes until the onion and garlic are just softened, but not browned.
- Add the rice, lemon zest and juice to the pan and mix well. Add the chicken stock and bring to a simmer.
- Cover, reduce the heat and simmer for 12-15 minutes until the rice is tender and all the liquid has been absorbed. Season with salt and freshly ground black pepper, to taste, then stir in the coriander.
- Serve the skewers with the rice alongside and with a dollop of harissa.