Food Poppy & coconut beef kebabs with roasted chilli salsa Serves 4 Ingredients 1kg beef sirloin cut into 2cm dice 3 tbsp olive oil 2 tbsp minced garlic 2 tbsp minced ginger 1 tsp dried red chilli flakes 3 tbsp poppy seeds 3 tbsp white sesame seeds 1 tbsp cumin seeds 4 tbsp desiccated coconut For the roasted chilli salsa 3 long green chillies, tops trimmed 6-8 tbsp extra-virgin olive oil, plus an extra drizzle for oiling the chillies 1 garlic clove, peeled Large handful of flat-leaf parsley Handful of mint Juice of 1 lemon Sea salt and ground black pepper Method 1 lace the diced beef in a large bowl. In a separate P small bowl, mix together the olive oil, garlic and ginger, and pour over the beef. Mix with your hands to ensure the beef is well coated. Cover the bowl with clingfilm and marinate in the fridge for an hour. 2 3 4 5 6 ext, make the salsa. Preheat the grill to its highest N setting. Place the green chillies on a small baking tray and lightly drizzle with oil. Place the tray under the hot grill for five to 10 minutes, until the chillies are charred, blistered and soft. ut the garlic, parsley, mint, lemon juice and charred P chillies into a food processor and pulse for four to five seconds. Add the oil and pulse again, until the mixture is well combined but still quite coarse. Season with salt and pepper, and set aside. eat a small dry frying pan over a low heat, add the H chilli flakes, poppy seeds, sesame seeds, cumin seeds and desiccated coconut, and lightly toast. As soon as the coconut turns golden, remove from the heat and tip into a pestle and mortar. Grind to a coarse texture. emove the beef from the fridge, add the spice R mixture and massage into the meat. Thread the beef onto skewers, then place them on a pre-heated chargrill pan and grill, turning frequently, for about six minutes. Remove from the heat and allow to rest for five minutes. o serve, place the beef kebabs on a board and spoon T over the salsa.