Mouthwatering beef rump chunks are tossed in a souvlaki spice mix and threaded onto a skewer alongside petals of crunchy onions. These delish sticks are then pan fried to perfection and laid on a silky smooth bed of butter bean purée. Sided with a zesty salad of fresh oregano, bright tomatoes, and cucumbers. It’s the tastiest souvlaki in town, Chef!
Souvlaki Beef Rump & Butter Bean Purée
Souvlaki Beef Rump & Butter Bean Purée
with a fresh salad & lemon vinaigrette
Hands on Time: 30 - 45 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Beef
- Butter Beans
- Cucumber
- Free-Range Beef Rump
- Fresh Oregano
- Lemon Juice
- Onion
- Onions
- Salad Leaves
- Souvlaki Spice
- Tomato
- Tomatoes
- Wooden Skewers
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Milk (optional)
- Blender
- Butter (optional)
SOUVLAKI SKEWERS
Separate the layers of the onion wedges into petals. In a bowl, combine the onion petals, the beef cubes, the souvlaki spice, a drizzle of oil and seasoning. Thread 1 beef cube and 2-3 onion petals on to a skewer. Repeat in the same order, filling up each skewer until all the skewers are full. Set aside.
SILKY PURÉE
Place a pot over medium-high heat with the rinsed beans and 40ml of milk or water. Once boiling, remove from the heat and stir in a drizzle of oil or a knob of butter. Place in a blender or mash with a fork until the desired consistency. If it’s too thick, add a splash of milk or water. Season to taste and cover to keep warm.
GET YOUR GRILL ON
Place a pan or griddle pan over medium-high heat with a drizzle of oil. When hot, fry the beef skewers for 4-6 minutes in total, turning as they colour. In the final minute, baste with a knob of butter (optional).
SALAD STEP
In a salad bowl, combine the lemon juice, a drizzle of oil, a sweetener of choice, ½ the chopped oregano, and seasoning. Add the cucumber chunks, the diced tomato, and the shredded leaves. Toss until combined.
GET IT TO THE GREEK
Smear the butter bean purée on the plate and top with the beef souvlaki skewers. Sprinkle over the remaining oregano. Side with the dressed salad. Opa, Chef!
Onion - 1
Free-range Beef Rump - 160g
Souvlaki Spice - 10ml
Wooden Skewers - 2
Butter Beans - 120g
Lemon Juice - 10ml
Fresh Oregano - 4g
Cucumber - 100g
Tomato - 1
Salad Leaves - 20g
SOUVLAKI SKEWERS
Separate the layers of the onion wedges into petals. In a bowl, combine the onion petals, the beef cubes, the souvlaki spice, a drizzle of oil and seasoning. Thread 1 beef cube and 2-3 onion petals on to a skewer. Repeat in the same order, filling up each skewer until all the skewers are full. Set aside.
SILKY PURÉE
Place a pot over medium-high heat with the rinsed beans and 80ml of milk or water. Once boiling, remove from the heat and stir in a drizzle of oil or a knob of butter. Place in a blender or mash with a fork until the desired consistency. If it’s too thick, add a splash of milk or water. Season to taste and cover to keep warm.
GET YOUR GRILL ON
Place a pan or griddle pan over medium-high heat with a drizzle of oil. When hot, fry the beef skewers for 4-6 minutes in total, turning as they colour. In the final minute, baste with a knob of butter (optional).
SALAD STEP
In a salad bowl, combine the lemon juice, a drizzle of oil, a sweetener of choice, ½ the chopped oregano, and seasoning. Add the cucumber chunks, the diced tomato, and the shredded leaves. Toss until combined.
GET IT TO THE GREEK
Smear the butter bean purée on the plate and top with the beef souvlaki skewers. Sprinkle over the remaining oregano. Side with the dressed salad. Opa, Chef!
Onion - 1
Free-range Beef Rump - 320g
Souvlaki Spice - 20ml
Wooden Skewers - 4
Butter Beans - 240g
Lemon Juice - 20ml
Fresh Oregano - 8g
Cucumber - 200g
Tomato - 1
Salad Leaves - 40g
SOUVLAKI SKEWERS
Separate the layers of the onion wedges into petals. In a bowl, combine the onion petals, the beef cubes, the souvlaki spice, a drizzle of oil and seasoning. Thread 1 beef cube and 2-3 onion petals on to a skewer. Repeat in the same order, filling up each skewer until all the skewers are full. Set aside.
SILKY PURÉE
Place a pot over medium-high heat with the rinsed beans and 120ml of milk or water. Once boiling, remove from the heat and stir in a drizzle of oil or a knob of butter. Place in a blender or mash with a fork until the desired consistency. If it’s too thick, add a splash of milk or water. Season to taste and cover to keep warm.
GET YOUR GRILL ON
Place a pan or griddle pan over medium-high heat with a drizzle of oil. When hot, fry the beef skewers for 4-6 minutes in total, turning as they colour. You may have to do this step in batches. In the final minute, baste with a knob of butter (optional).
SALAD STEP
In a salad bowl, combine the lemon juice, a drizzle of oil, a sweetener of choice, ½ the chopped oregano, and seasoning. Add the cucumber chunks, the diced tomato, and the shredded leaves. Toss until combined.
GET IT TO THE GREEK
Smear the butter bean purée on the plate and top with the beef souvlaki skewers. Sprinkle over the remaining oregano. Side with the dressed salad. Opa, Chef!
Onions - 2
Free-range Beef Rump - 480g
Souvlaki Spice - 30ml
Wooden Skewers - 6
Butter Beans - 360g
Lemon Juice - 30ml
Fresh Oregano - 12g
Cucumber - 300g
Tomatoes - 2
Salad Leaves - 60g
SOUVLAKI SKEWERS
Separate the layers of the onion wedges into petals. In a bowl, combine the onion petals, the beef cubes, the souvlaki spice, a drizzle of oil and seasoning. Thread 1 beef cube and 2-3 onion petals on to a skewer. Repeat in the same order, filling up each skewer until all the skewers are full. Set aside.
SILKY PURÉE
Place a pot over medium-high heat with the rinsed beans and 160ml of milk or water. Once boiling, remove from the heat and stir in a drizzle of oil or a knob of butter. Place in a blender or mash with a fork until the desired consistency. If it’s too thick, add a splash of milk or water. Season to taste and cover to keep warm.
GET YOUR GRILL ON
Place a pan or griddle pan over medium-high heat with a drizzle of oil. When hot, fry the beef skewers for 4-6 minutes in total, turning as they colour. You may have to do this step in batches. In the final minute, baste with a knob of butter (optional).
SALAD STEP
In a salad bowl, combine the lemon juice, a drizzle of oil, a sweetener of choice, ½ the chopped oregano, and seasoning. Add the cucumber chunks, the diced tomato, and the shredded leaves. Toss until combined.
GET IT TO THE GREEK
Smear the butter bean purée on the plate and top with the beef souvlaki skewers. Sprinkle over the remaining oregano. Side with the dressed salad. Opa, Chef!
Onions - 2
Free-range Beef Rump - 640g
Souvlaki Spice - 40ml
Wooden Skewers - 8
Butter Beans - 480g
Lemon Juice - 40ml
Fresh Oregano - 15g
Cucumber - 400g
Tomatoes - 2
Salad Leaves - 80g
Woolies Products in this dish
