Skewers and Dips

This banquet style is easy and great to feed the masses. Inspired by Ben's culinary skills

Skewers and Dips

Meat Skewers Ingredients

• 1kg beef cuts (I used scotch fillets but any nice beef cut works)

• 1 zucchini

• 1/2 red capsicum, 1/2 green capsicum

• mushrooms

• skewers

Dip Roasted Carrot Ingredients (, Roast Carrot, Hummus)

• 6 carrots

• 1 teaspoon tahini

• 1 lemon (juice)

• 3 cloves garlic

• 1 teaspoon ground cumin

• 1 tablespoon olive oil

• 3 tablespoons milk

• pita bread

Dip Egyptian beetroot Ingredients

• 1/2 small can beetroot

• 1 cup natural yogurt

• 1/2 lemon

• 1/2 teaspoon ground coriander

• 1/2 teaspoon Cumin

• 1/2 teaspoon cinnamon

• 1/2 teaspoon paprika

Dip Hummus Ingredients

• 1 can chickpeas

• 1/4 cup tahini

• 1/2 lemon

• 3 cloves garlic

• ¼ teaspoon ground cumin

• 1 tablespoon olive oil

Instructions

1. Cut meat into pieces and marinade with olive oil, salt, pepper and mixed herbs.

2. Cut carrots into 1 inch sized chunks, toss them in olive oil and salt. Place in baking tray with garlic pieces and roast in 200c oven for 30 mins.

3. In a food processor combine all the cooked carrots, garlic, tahini, lemon juice, cumin and milk and blend until smooth.

4. Serve carrot dip sprinkled with pinch of smoked paprika, parsley or toasted pumpkin seeds.

5. For other dips, blend ingredients in a food processor.

6. Soak skewers in cold water for a few minutes

7. Chop zucchini and coat in roasting pan juices that was used for carrot dip to soak up all that goodness.

8. Make up the meat skewers and grill on the BBQ