Harissa Apricot Beef Skewers with Mint and Pistachio
Apricot jam and harissa give these beef skewers a bright, sticky glaze with warmth rather than brute force. Mint and pistachio add freshness and texture, making this recipe especially good with flatbreads, herby salads and cool yoghurt on the side.
Ingredients
- 700 g beef sirloin or rump cut into 3cm cubes
- 1 tbsp neutral oil
- 8 metal skewers or 4 large skewers
For the harissa apricot marinade
- 2 tbsp rose harissa
- 3 tbsp apricot jam
- 1 tbsp tomato purée
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 2 garlic cloves finely grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1 tbsp soy sauce
- 1 tsp flaky sea salt
- 1 tsp freshly ground black pepper
To finish
- 2 tbsp pistachios roughly chopped
- 2 tbsp fresh mint finely chopped
- 1 tbsp parsley finely chopped
- 1 lemon cut into wedges
- 2 tbsp thick Greek yoghurt optional for serving
Instructions
Make the harissa apricot marinade
- In a medium bowl, stir together the harissa, apricot jam, tomato purée, olive oil, lemon juice, garlic, cumin, coriander, smoked paprika, soy sauce, salt and black pepper until smooth.
Marinate the beef
- Add the beef cubes and turn well so every piece is coated in the marinade. Cover and chill for 1 to 2 hours. Take the bowl out of the fridge around 20 minutes before grilling.
Prepare the barbecue
- Heat the BBQ for two-zone cooking, one side hot for direct grilling and one side gentler for finishing. Clean and oil the grates lightly.
Thread the skewers
- Thread the marinated beef onto skewers, leaving a little space between the cubes so the heat can move around them and the glaze can caramelise properly.
Grill the skewers
- Place the skewers over direct heat and cook for 2 to 3 minutes per side, turning regularly. As the glaze begins to darken and catch at the edges, move the skewers to the gentler side if needed.
Finish the cook
- Continue cooking until the beef is charred in spots and cooked to your preferred doneness. For medium, I usually aim for around 8 to 10 minutes in total depending on the size of the cubes and the heat of the grill.
Rest and garnish
- Rest the skewers for 5 minutes. Scatter over the chopped pistachios, mint and parsley, then serve with lemon wedges and a spoonful of Greek yoghurt if using.
Notes
Rose harissa tends to be slightly softer and more aromatic than standard harissa, which is why I like it here. It gives the marinade warmth and spice without turning the skewers aggressively hot. Regular harissa works perfectly well, though I’d taste it first because some brands are saltier and fiercer than others. If yours packs a real punch, use a little less to begin with and let the apricot do more of the balancing.
Apricot jam should be smooth rather than chunky. You want it to melt evenly into the marinade and coat the beef without leaving big lumps behind. As for the beef, sirloin gives a softer, more delicate bite, while rump tastes a bit fuller and stands up nicely to the harissa. Pistachios are not a garnish to skip if you can help it. They bring a dry, buttery crunch that keeps the finished skewers from feeling one-note.
Nutrition
Calories: 432kcalCarbohydrates: 16gProtein: 34gFat: 25gSaturated Fat: 7gPolyunsaturated Fat: 7gMonounsaturated Fat: 3gTrans Fat: 11gCholesterol: 95mgSodium: 768mgPotassium: 628mgFiber: 2gSugar: 12gVitamin A: 690IUCalcium: 42mgIron: 4mg
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