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Scotch fillet skewers

Recipe | October 19, 2020

Photo by Erik Williamson

Chef notes

This is another way of cooking Scotch fillet which you’d normally just cook as a steak. But for a Middle Eastern meal, this is a faster way of cooking it and it’s an interesting presentation. 

Harissa brings a bit of spice and kick, and a mustard and pomegranate dressing with miso and lime adds lots of flavour, while also working almost like a quick gravy. 

Time: 1 hour 30 minutes, plus 1-2 hrs garlic infusing.
Makes 10 skewers.


For the garlic oil
3 garlic cloves, halved
1 cup vegetable oil

For the harrisa
250g (8.8 oz) long red cayenne chillies, whole
1 tsp caraway seeds
½ tsp cinnamon powder
2 tbsp lime juice
1 tbsp sherry vinegar
1 tsp sea salt
1 tbsp confit garlic, reserved from garlic oil, above
3 tbsp garlic oil, above
2 tbsp eschallots (shallots), chopped

For the mustard pomegranate dressing
1 cup dark soy sauce
1 cup dark soy sauce
4 tbsp pomegranate molasses
1 cup water
⅔ cup brown sugar
2 garlic cloves, sliced
2 tbsp Dijon mustard
1 tsp hot English mustard
2 tbsp chickpea miso/white miso paste
1 lime, juice and zest
⅓ cup olive oil

For the scotch fillet skewers
500g (17.6 oz) Westholme Scotch fillet or 2 x 250g (8.8 oz) Westholme Scotch fillet steaks
3 tbsp garlic oil, above
4 tbsp sweet paprika
3 tbsp smoked paprika
2 tbsp ground cumin
1 tbsp ground caraway
2 tbsp black peppercorns
1 tsp sea salt flakes
10 metal skewers, or wooden skewers, soaked in water for at least 30 minutes

To serve
Sweet or smoked paprika, to serve


Garlic oil

1. Place garlic in a small pot with the oil. Heat over medium heat until it reaches no higher than 140C (285F).
2. Turn stove off and leave it to infuse for 1-2 hours or until the garlic is soft and caramelised to a light golden brown colour.
3. Strain off the garlic and reserve. Oil can be stored in a sealed jar in the fridge for up to 2 months.


4. Preheat oven to 200C (390F). Roast chillies whole in the oven until blistered and place on a tray to cool down. Alternatively, char chillies on a barbecue.
5. Peel skin and set flesh aside.
6. Toast caraway and cinnamon in a dry frypan for about 2 minutes or until fragrant.
7. Transfer all ingredients to a blender and blend to a smooth paste, scraping the sides as necessary until it comes together.

Mustard pomegranate dressing

8. Combine all ingredients in a pot, except for the lime juice, zest and olive oil. Bring to a boil and turn down to a simmer for 5-10 mins. Strain and cool down.
9. Add lime juice, zest and olive oil. Stir and set aside.

Scotch fillet skewers

10. In a dry frypan, toast spices on a medium heat until fragrant.
11. Slice the Scotch fillet in 4 equal steaks (or halve the smaller steaks, if using, so you have 4 pieces). Slice each steak into thin rectangular strips. Roll up strips of steak then thread them onto skewers, placing them firmly so each piece presses against the next. Repeat until all meat is evenly distributed across the 10 skewers.
12. Rub the meat with the oil and spices until it is completely covered. Set aside for 1 hour in the fridge.

To serve

13. On a barbecue or in a pan, heat to medium-high and place the skewers on the cooking surface. Using tongs, carefully turn the skewers, making sure you don’t burn them too quickly and dry out the meat. Keep rotating for about 2-3 minutes or until the meat is slightly pink on the inside. Take off the heat and place on a serving plate.
14. Add the Mustard pomegranate dressing and spoon over the entire plate while it is still hot. This will enable the skewers to absorb the liquid. Sprinkle with paprika and serve harissa on the side.


  • Use store-bought harissa if desired.

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