Beef Skewers with Salad
- For the skewers
- 300 grams
- 1 tablespoon
Spice infused oil (such as chili oil)
green Wooden skewers
For the salad, scrub the potatoes and cook until tender in a little water. Rinse in cold water. Peel while still warm and cut into thin slices.
While the potatoes are cooking, rinse the endive, trim, pat dry and cut into thin strips. Peel the onion and chop finely.
Bring 250 ml (approximately 1 cup) of water to a boil with the instant broth. Remove the pan from the heat. Whisk mustard, vinegar and oil with a whisk and stir into the broth.
Mix the hot potatoes with the onion and about 2/3 of the salad dressing and season heavily with salt and pepper. Mix the endive with the remaining dressing and season with salt and pepper.
Cover both salads and let stand at room temperature for about 1 hour. Then mix salads together. Once again, season with salt and pepper. Arrange on 4 plates.
For the skewers, soak the wooden skewers about 10 minutes in water to prevent burning during grilling. Rinse the lime well, cut in half and cut each half into 4 strips.
Cut the meat into 12 equal cubes. Thread on skewers alternating with lime. Grill skewers for 1-2 minutes on each side, brush with spice oil and arrange 3 skewers on each plate alongside the potato salad.