Porterhouse Kebabs with Fattoush Salad & Tahini Yogurt Dressing

Porterhouse Kebabs with Fattoush Salad & Tahini Yogurt Dressing


6 x Harvey Beef Porterhouse Steaks

2 red peppers

1 red onion

12 rosemary sprigs

12 BBQ skewers

Sea salt & black pepper


For the Yogurt

400ml Greek yogurt

1 tbsp tahini

1 tsp sumac

1 tbsp lemon juice

1 tbsp olive oil


For the Fattoush

1 red onion, finely sliced

2 radishes, finely sliced

2 tomatoes, diced

1 cucumber, diced

1 handful chopped parsley & mint

2 tbsp lemon juice

3 tsp sumac

2 tbsp olive oil

2 pita breads


  1. Remove the fat from the porterhouse steaks and cut into 8 cubes. Cut squares of capsicum & red onion, and thread on the skewers, making 2 skewersfrom each steak. Season with oil, salt and a little chopped rosemary
  2. Brush the pita breads with olive oil, sprinkle with sumac and salt, then cut into long triangles. Bake in oven at 160c for 5 minutes until golden and crisp.
  3. Gently whisk together yogurt ingredients.
  4. Mix the remaining fattoush salad ingredients together and season well.
  5. Heat BBQ Grill to high heat & cook for 4 minutes each side.
  6. Perfect served to share or plated individually.


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