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Mint and peanut yogurt sauce for beef skewers with salad


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Rate this recipe 4.1/5 (31 Votes)


  • Mint yoghurt sauce:
  • 2 plain yoghurt and a touch of crème fraîche
  • 2 tbsp chopped fresh mint leaves (or frozen)
  • 2 tbsp peanuts
  • salt and pepper
  • Salad:
  • 200g baby spinach (or other young shoots)
  • 1 bunch of red and pink radishes
  • 1 cucumber
  • Salad Dressing:
  • 1 tsp honey
  • 1 tsp mustard
  • 2 tbsp wine vinegar
  • 4 tbsp olive oil
  • salt and pepper
  • 8 minced beef skewers


servings 4
Level of difficulty Easy
Preparation time 20mins
Cooking time 5mins
Cost Average budget


Step 1

Prepare the salad:
Rinse and drain the spinach, radishes and cucumber.
Slice the radishes and cucumber and toss with the spinach in a bowl.

Yoghurt sauce:
Combine the yogurt with a drop of cream, the chopped mint, crushed peanuts, salt and pepper.
Place in the fridge to chill until ready to serve.

Salad dressing:
Stir together all the ingredients: mustard, honey, vinegar, oil, salt and pepper, in a bowl or shake in a container with lid (like a jam jar).

Step 2

Cook the beef skewers under a grill or on a barbecue for 2.30 minutes on each side.

Serve coated in yoghurt sauce with the side salad drizzled in dressing.

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