Ainsley Harriott's poppy and coconut beef kebabs with roasted chilli salsa - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Ainsley Harriott’ s poppy and coconut beef kebabs with roasted chilli salsa By You Magazine - July 19, 2019 These kebabs are lovely to cook on the barbecue, but are just as good made on a chargrill pan if the weather isn’t ideal. The toasted coconut adds a nutty sweetness to this spicy dish. Dan Jones SERVES 4 1kg beef sirloin, cut into 2½cm dice 3 tbsp olive oil 2 tbsp minced garlic 2 tbsp minced ginger 1 tsp dried red chilli flakes 3 tbsp poppy seeds 3 tbsp white sesame seeds 1 tbsp cumin seeds 4 tbsp desiccated coconut FOR THE ROASTED CHILLI SALSA 3 long green chillies, tops trimmed 6–8 tbsp extra-virgin olive oil, plus an extra drizzle for oiling the chillies 1 garlic clove, peeled a large handful of flat-leaf parsley a handful of mint juice of 1 lemon sea salt and freshly ground black pepper 1. Preheat a barbecue (if using). 2. Place the diced beef in a large bowl. In a separate small bowl, mix together the olive oil, garlic and ginger and pour over the beef. Mix with your hands to ensure the beef is well coated. Cover the bowl with clingfilm and marinate in the fridge for 1 hour. 3. Next, make the salsa. Unless using a barbecue, preheat the grill to its highest setting. 4. Place the green chillies on a small baking tray and lightly drizzle with oil. Place the tray under the hot grill for 5–10 minutes, until the chillies are charred and blistered – they should be nice and soft. Alternatively, this can be done directly on the barbecue. 5. Put the garlic, parsley, mint, lemon juice and charred chillies into a food processor and pulse for 4–5 seconds. Add the oil and pulse again, until the mixture is well combined but still quite coarse. Season with salt and pepper and set aside. 6. Heat a small dry frying pan over a low heat, add the chilli flakes, poppy seeds, sesame seeds, cumin seeds and desiccated coconut and lightly toast. As soon as the coconut turns golden, remove from the heat and tip into a pestle and mortar. Grind to a coarse texture. 7. Remove the marinated beef from the fridge, add the spice mixture and massage the spices into the beef. Thread the pieces of beef onto skewers. 8. Place the beef skewers on the barbecue (or on a pre-heated chargrill pan) and grill, turning frequently, for about 6 minutes, depending on how you like your beef cooked. Once cooked, remove from the heat and let rest for 5 minutes before serving. 9. To serve, place the beef kebabs on a board and spoon over the salsa. Recipe from Ainsley’s Caribbean Kitchen by Ainsley Harriott (Ebury Press, £20) RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved