Beef skewers with crispy baked potatoes and mustard sauce

For the skewers:

Mix all the sauce ingredients together. Cut the beef fillet into 2-3 cm pieces and add them to the sauce. Cover with food wrap and leave to marinate for a few hours. Roughly dice the peppers and onions and pass the vegetables through the skewers, alternating with the beef pieces. On a grill or griddle pan, cook for 5 minutes on each side. Garnish with freshly chopped cilantro.

 

For the crispy baked potatoes:

Boil the baby potatoes for 35 minutes in salted water. Remove from heat and strain well. Transfer to a baking tray lined with parchment paper. Mix all the marinade ingredients. Crush the potatoes using the bottom of a glass and brush the marinade over the potatoes. Bake in a preheated oven for 30 minutes at 180°C.

 

 

A recipe by Manos Dimitroulis

See more at: https://www.instagram.com/p/Cq-8AJ9KUxv/

 

 

 

 

For the skewers

700 g beef fillet (or chuck roll for a more affordable option)

1 red pepper

1 yellow or orange pepper

1 large red onion

 

For the sauce

100 g Condito Mild Mustard

100 ml dark beer

Juice of 1/2 lime

1 tbsp honey

2 tbsp soy sauce

1/4 tsp dried garlic powder

1 tsp smoked paprika

Salt

Pepper

 

For the crispy baked potatoes

15 (700 g) baby potatoes

80 g Condito Mild Mustard

1 tsp dried oregano

1 tsp dried thyme

A few chili flakes

2 tbsp olive oil

Salt