Sirloin skewers with roasted potatoes

  • Preparation Time5 mins
  • Cooking Time20 mins
  • Serves4
  • DifficultyEasy

For the sirloin skewers

2 tbsp ginger masala, recipe follows
20g dried fenugreek leaves (crushed by hand)
Pinch of salt and freshly ground pepper
450g sirloin steak, cut into 7.5cm cubes
2 tbsp grapeseed oil
Roasted potatoes, recipe follows

For the ginger masala

2 tbsp ground ginger
1 tsp ground fennel
1 tsp turmeric
2 tbsp ground coriander
1 tsp ground cardamom
1 tsp Spanish paprika

For the roasted potatoes

450g baby red potatoes, cut in halves
1L water
2 tbsp grapeseed oil
15g chopped ginger
75g diced onion
1 tsp coriander seeds
Pinch of salt and freshly ground pepper
Special Equipment: 4 metal or bamboo skewers
For the sirloin skewers:
1) Preheat the griddle to medium-high. Combine the spices and salt and pepper in a large bowl and then add the steak cubes. Mix well until all pieces are well coated and then thread them onto the skewers.

2) Oil the griddle lightly with grapeseed oil, and then place the skewers onto it, cooking and turning them until they are cooked to desired doneness, about 4 minutes for medium rare or 6 minutes for well done.

For the ginger masala:
1) Mix the spices together and store in an air-tight jar.

For the roasted potatoes:
1) Put the potatoes in a large saucepan and cover with water. Bring to a boil and cook until nearly done, about 8 to 10 minutes. Drain and reserve the potatoes.

2) Heat the oil in a skillet large enough to hold the potatoes. Add the ginger and onions and cook for 2 to 3 minutes. Add the coriander seeds, crushing them with your hands as you add them, and then add salt and pepper.

3) Add the reserved potatoes, stirring to coat them with the oil and spices, and continue to cook until they are golden brown and fully cooked, about 4 minutes. Serve hot with the sirloin skewers.

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