Reuben steak skewers with sauerkraut

Portion size: Makes 4
Hands-on time 20 min, plus at least 1 hour curing
Difficulty: easy

Dairy-free

Pollyanna Coupland

Food producer, delicious.

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Inspired by the magnificent reuben sandwich, these spiced beef skewers are served on a bed of sauerkraut with pickles, russian dressing and bagel seasoning. Eat as is, or load into rye bread slices.

Planning a big barbecue? Browse more delicious skewer recipes.

Before you start

Cooking on skewers is all about layering – but if you’re grilling ingredients prone to drying out over a high heat (that’s most meat and fish), make sure you pack them tightly together as you load up each skewer. This will give you a charred, smoky crust and juicy centre.

If you’re using metal skewers, it’s best to slide the food off it onto a platter before serving, to avoid burnt lips and tongues.

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Ingredients

700g minute steaks
2 tsp sea salt flakes
1 tsp black peppercorns
1 tsp dark brown sugar
1 tsp coriander seeds
1 tsp yellow mustard seeds
½ tsp onion powder
4-6 heaped tbsp sauerkraut
4 gherkins

For the russian dressing

100g mayonnaise
30g tomato ketchup
1 tsp horseradish sauce (check it’s dairy free, if it needs to be)
1 tsp Worcestershire sauce
1 small banana shallot, finely chopped
30g gherkins, finely chopped, plus 1 tsp pickle juice
¼ tsp smoked paprika

For the everything bagel seasoning

2 tsp white sesame seeds
1 tsp onion seeds
2 tsp poppy seeds
½ tsp onion granules

Specialist kit

Metal skewers

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Method

Bash the steaks out as thinly as possible using a meat hammer or rolling pin, then cut into 3cm wide strips (against the grain). Put the salt, peppercorns, sugar, seeds and onion powder in a pestle and mortar, then roughly crush. Apply the rub to the beef strips and leave to cure for at least 1 hour (or overnight in the fridge).
Mix all the ingredients together to make the russian dressing, then taste and season with salt and pepper. Mix the ingredients for the everything bagel seasoning in a small bowl.
When ready to cook, thread the beef onto skewers, ribboning them in a concertina fashion. Cook on the hottest part of the barbecue for a minute or so on each side. You want to sear hot and fast, as you would with steak in a pan, to avoid rubbery, chewy meat. Leave to rest for a couple of minutes before transferring to a platter of sauerkraut with pickles, then sprinkle over the everything bagel seasoning. Serve with the russian dressing on the side.
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