Beef Skewers with Roasted Tomato and Pomegranate Sauce and Dukkah - Canadian Beef | Canada Beef

Beef Skewers with Roasted Tomato and Pomegranate Sauce and Dukkah

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Beef Skewers with Roasted Tomato and Pomegranate Sauce and Dukkah

A charred tomato and pomegranate barbecue sauce is the perfect combination of sweet and slightly spicy and slightly smoky. It is brushed over the cooked beef skewers to serve and sprinkle with Dukkah to garnish. Dukkah is an Egyptian condiment consisting of a mixture of herbs, nuts and spices. Use any leftover sauce to serve with lots of other dishes: scrambled eggs, a cheese tray or even grilled cheese sandwiches. Use leftover dukkah to garnish any appetizer plate or sprinkle over yogurt, cottage cheese or a salad of mixed greens. Look for pomegranate molasses in the international section of your local grocery store.

  • Prep Time: 45
  • Cook Time: 45
  • Total Time: 1 hour 30 minutes
  • Serving: 4

Ingredients

Roasted Tomato & Pomegranate Sauce
Roma tomatoes, halved lengthwise, seeded (about 1 lb/16 oz)


extra virgin olive oil


EACH salt and freshly ground pepper


onion, minced


minced peeled fresh gingerroot


cloves garlic, minced


EACH ground coriander and paprika


jalapeno, seeded and minced


apple cider vinegar


pomegranate molasses


maple syrup


Beef with Dukkah
Beef Top Sirloin Grilling Steak, 1-inch thick, cut into strips


packed fresh parsley leaves


shelled pistachios


EACH sesame seeds and pumpkin seeds


sunflower seeds


EACH fennel seeds, ground cumin and dried thyme leaves

Directions

SAUCE: On a parchment-lined rimmed baking sheet, toss tomatoes with half of oil, salt and pepper. Arrange cut side up. Roast in 425°F (220°C) oven, stirring once, until softened and charred, about 25 minutes. Remove and set aside. Meanwhile, in saucepan, heat remaining oil over medium-high heat, add onion, ginger, garlic, coriander, paprika and jalapeno. Cook, stirring until onion is softened, about 4 minutes. Transfer mixture to food processor. Add tomatoes and vinegar. Pulse until blended, about 2 minutes. Transfer mixture back to saucepan. Stir in pomegranate molasses and maple syrup. Bring to boil; reduce heat and simmer until thickened, about 7 minutes. (Make-ahead: Cover and refrigerate for up to 1 week.)

BEEF STRIPS AND DUKKAH: in food processor, combine parsley leaves, pistachios, sesame seeds, pumpkin seeds, sunflower seeds, fennel seeds, cumin and thyme. Pulse to combine. Place in zipper-type bag. (Make-ahead: refrigerate for up to 1 month.) Thread beef strips onto 12 skewers. Broil or grill until pink in the center, about 4 minutes per side. To serve: brush with Sauce and sprinkle with dukkah. Serve remaining sauce on the side for dipping.


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