Ingredients
3 tbsp melted butter, for basting
1â4 tsp coarse sea salt
8 Middle Eastern flat breads or soft tortilla
with 1 tbsp coarse sea salt
2 tsp fresh rosemary, finely chopped
Directions
1.
1. Prepare the marinade, mix all ingredients in a bowl stir until combined. Set aside under room temperature.
2.
2. Cut the beef and veal into 2.5cm cubes, put them in a large shallow dish and pour the marinade. Cover with foil or cling film and refrigerate overnight.
3.
3. Alternately thread the beef and veal cubes on to 8 metal skewers and brush with butter.
4.
4. Grill the meat until until fully cooked. Turning once halfway through while brushing with butter.
5.
5. Transfer to a serving platter and sprinkle salt over the top. Cover loosely with foil and allow to rest for 5 minutes.
6.
6. Divide the flat breads between two foil packages and grill over Direct Medium heat for 3 to 4 minutes to warm through.
7.
7. Serve with flat bread with which to take the meat from the skewer.
