Smokehouse Spices Beef Kebabs

Main courseServes 4

Could BBQ weather be finally upon us? With the sun forecast to make an appearance this weekend it’s time to fire up the grill and give these Moroccan Beef Kebabs with roasted garlic and cucumber creme fraiche from the team at Harrogate based Smokehouse Spices a whirl. Using their aromatic Lamb Rub which features a delicious blend of Moroccan spices, paired with succulent diced beef, these kebabs will take your BBQ to the next level of deliciousness. For more information about Smokehouse Spices products and to buy online visit


1Kg Diced Beef

Lamb Rub

1 x Red Pepper

1 x Red Onion

Kebab skewers

300ml Crème Fraiche

1 Bulb garlic

¼ Cucumber



  1. For the kebabs - Add half a packet of Lamb Rub to the beef and mix until the meat is evenly coated
  2. Slice the onion and pepper into 2-3 cm squares
  3. Add the beef, onion and pepper on the skewers to form layers (use two cubes of beef to one slice of pepper or onion)
  4. Grill/BBQ until the beef is medium rare - approx 1 minute per side
  5. For the Roasted Garlic and Cucumber Crème Fraiche - Peel the outer layer of the Garlic bulb exposing the cloves
  6. Add a dash of oil on the bulb and place in the oven at 200°C for 10 mins or until the cloves are soft.
  7. Remove from the oven and peel skin off cloves, they should just pop out of the skin.
  8. Mush 3-4 cloves in a bowl with a folk and add the crème fraiche mixing through
  9. Season with a pinch of salt and a grind of pepper
  10. Dice the cucumber into cubes and gently stir into crème fraiche
  11. To serve, lightly toast the pitta and add the kebab (removing the skewer) Finish with a good dollop of the crème fraiche. Enjoy!