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Coles

Beef, eggplant and haloumi souvlaki

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This beef, eggplant and haloumi souvlaki will quickly become a family dinner staple. Served with a tahini dressing, it’s the perfect combination of fresh, tangy and smoky.

  • Serves4
  • Cook time15 minutes
  • Prep time20 minutes, (+ 30 mins marinating time)

Ingredients

  • 1 tbsp lemon juice
  • 1 tsp ground cumin
  • ¼ cup (60ml) olive oil
  • 600g Coles Australian Beef Scotch Fillet Steak, cut into 2cm pieces
  • 1 eggplant, cut into 2cm pieces
  • 300g haloumi, cut into 2cm pieces
  • 2 vine-ripened tomatoes, coarsely chopped
  • 1 Lebanese cucumber, coarsely chopped
  • ½ cup coriander leaves
  • Pita breads, to serve

Tahini dressing

  • ¼ cup (70g) Mayver’s Tahini
  • 2 tbsp Greek-style yoghurt
  • 1½ tbsp lemon juice

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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Combine the lemon juice, cumin and 2 tbsp of the oil in a small jug. Season. Thread beef, eggplant and haloumi onto soaked bamboo skewers. Brush with the cumin mixture. Set aside for 30 mins to marinate.
  2. Step 2

    Heat a barbecue grill or chargrill on medium-high. Cook skewers, turning frequently, for 10-12 mins or until cooked through.
  3. Step 3

    Meanwhile, to make the tahini dressing, whisk the tahini, yoghurt, lemon juice and 2 tbsp water in a bowl until smooth. Season.
  4. Step 4

    Combine tomato, cucumber and coriander in a bowl. Drizzle with remaining oil and season. Serve souvlaki with the salad, pita and tahini dressing.

    Beef, eggplant and haloumi souvlaki

    Beef, eggplant and haloumi souvlaki
    • Serves4
    • Cook time15 minutes
    • Prep time20 minutes, (+ 30 mins marinating time)
    Ingredients
    • 1 tbsp lemon juice
    • 1 tsp ground cumin
    • ¼ cup (60ml) olive oil
    • 600g Coles Australian Beef Scotch Fillet Steak, cut into 2cm pieces
    • 1 eggplant, cut into 2cm pieces
    • 300g haloumi, cut into 2cm pieces
    • 2 vine-ripened tomatoes, coarsely chopped
    • 1 Lebanese cucumber, coarsely chopped
    • ½ cup coriander leaves
    • Pita breads, to serve

    Tahini dressing

    • ¼ cup (70g) Mayver’s Tahini
    • 2 tbsp Greek-style yoghurt
    • 1½ tbsp lemon juice
      Description

      This beef, eggplant and haloumi souvlaki will quickly become a family dinner staple. Served with a tahini dressing, it’s the perfect combination of fresh, tangy and smoky.

      Method
      1. Step 1

        Combine the lemon juice, cumin and 2 tbsp of the oil in a small jug. Season. Thread beef, eggplant and haloumi onto soaked bamboo skewers. Brush with the cumin mixture. Set aside for 30 mins to marinate.
      2. Step 2

        Heat a barbecue grill or chargrill on medium-high. Cook skewers, turning frequently, for 10-12 mins or until cooked through.
      3. Step 3

        Meanwhile, to make the tahini dressing, whisk the tahini, yoghurt, lemon juice and 2 tbsp water in a bowl until smooth. Season.
      4. Step 4

        Combine tomato, cucumber and coriander in a bowl. Drizzle with remaining oil and season. Serve souvlaki with the salad, pita and tahini dressing.