Date Syrup Aleppo Beef Skewers with Cumin and Lemon
Date syrup gives these beef skewers a deep, rounded sweetness, while Aleppo pepper and cumin add warmth without harshness. Lemon freshens the finish, making this recipe ideal when you want richer barbecue flavours alongside flatbreads, salads or sharp pickles.
Ingredients
- 700 g beef sirloin or rump cut into 3cm cubes
- 1 tbsp neutral oil
- 8 metal skewers or 4 large skewers
For the date syrup Aleppo marinade
- 2 tbsp date syrup
- 1 tbsp Aleppo pepper
- 2 tbsp olive oil
- 2 tbsp soy sauce
- 1 tbsp lemon juice
- 2 garlic cloves finely grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1 tsp flaky sea salt
- 1 tsp freshly ground black pepper
To finish
- zest of 1 lemon
- 1 tbsp lemon juice
- 2 tbsp chopped parsley
- 1 tbsp toasted sesame seeds optional
- pinch of flaky sea salt
Instructions
Make the marinade
- In a medium bowl, whisk together the date syrup, Aleppo pepper, olive oil, soy sauce, lemon juice, garlic, cumin, coriander, smoked paprika, salt and black pepper until smooth.
Marinate the beef
- Add the beef cubes and turn them until evenly coated. Cover and refrigerate for 1 to 2 hours. Remove the beef from the fridge around 20 minutes before grilling.
Heat the barbecue
- Set up the BBQ with one hot direct area and one gentler zone for finishing if needed. Clean and oil the grates lightly.
Thread the skewers
- Thread the marinated beef onto skewers, leaving small gaps between the cubes so the heat can circulate and the edges can caramelise properly.
Grill over direct heat
- Place the skewers over direct heat and cook for 2 to 3 minutes per side, turning often. The glaze should darken, shine and catch a little around the corners.
Move and finish gently
- If the exterior is colouring too quickly, shift the skewers to the gentler side and continue cooking until the beef reaches your preferred doneness.
Rest and finish
- Rest the skewers for 5 minutes. Sprinkle over the lemon zest, lemon juice, parsley, optional sesame seeds and a pinch of flaky sea salt before serving.
Notes
Date syrup is thicker and darker than most other sweeteners used for barbecue marinades, so a little goes quite a long way. It clings well to the beef and caramelises nicely, though it can darken quickly if the grill runs too hot. Taste yours first. Some are deeply earthy, others are slightly lighter and sweeter. If it tastes very intense, keep the amount as written. If it seems mild, you can add a small extra drizzle.
Aleppo pepper is worth seeking out if you can. It has warmth without harshness, which is exactly what this recipe needs. Ordinary chilli flakes will work, though the heat will feel sharper and less rounded. Sirloin gives a tidier, more delicate bite here, while rump brings more chew and beef flavour. Lemon should be fresh. It’s the thing that lifts the whole glaze at the end and stops the richness from sitting too heavily.
Nutrition
Calories: 429kcalCarbohydrates: 13gProtein: 34gFat: 25gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.4gCholesterol: 95mgSodium: 786mgPotassium: 632mgFiber: 1gSugar: 9gVitamin A: 510IUCalcium: 38mgIron: 4mg
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