Cyprus, the inspiration for this dish, is quintessential Mediterranean. Crowd favorite kebabs join up with a healthy grain and lentil salad you can feel good about, too.
For beef skewers:
1 3/4 pounds trimmed Aussie grassfed beef sirloin
9 oz. haloumi
1 of each pepper - yellow, red and green
12 each button mushrooms
To taste olive oil
2 each oranges
1 cup fresh mint leaves
Salt and pepper
1 tbsp extra virgin olive oil
For the salad:
1/3 cup brown rice
1/2 cup canned lentils, rinsed and drained
1 tbsp red wine vinegar
1 cup finely diced peppers
2 stalks sliced celery
1/4 cup raisins
For the Aussie beef: Prepare beef skewers. Cut beef, haloumi and peppers into 3 cm pieces and thread onto skewers with mushrooms. Reserve 1 cup finely diced capsicum for the salad. Brush skewers lightly with oil and set aside.
For the salad: Place brown rice in a small saucepan and add 4 cups of water. Bring to the boil and then reduce to a simmer. Cook rice for 25 minutes. Drain and place in a bowl. Finely zest and juice one orange into a bowl and combine with oil, salt and pepper, and half the mint leaves, finely chopped. Whisk to combine the dressing and pour half of it over rice and lentils with the vinegar. Reserve other half for brushing the skewers. Top rice mixture with peppers, celery, raisins and remaining mint leaves. Segment the remaining orange into the bowl and toss to combine.
To cook: Heat a BBQ grill. Cook skewers on each side until golden and cooked to your liking, about 15 minutes for medium. Baste with the reserved dressing as you go.
To serve: Serve with rice and lentil salad.