Preheat oven to 180°

  1. Blend the dry spices, retain 1 tbsp and sprinkle remainder on a plate.
  2. Thread the beef onto skewers. If using wooden skewers, soak for 20 mins prior to use to prevent burning.
  3. Loosen the Pics Crunchy with a little oil and brush it over the skewers to thoroughly coat.
  4. Roll meat skewers on the spice plate, push the spices into the meat with your hands. Place in fridge to rest.
  5. Place diced sweet potato on a lined tray add oil, garlic, and seasoning and mix well. Bake for approx. 20 mins.
  6. Cook the rice as per the package instructions
  7. Simmer the red cabbage in a pan with a splash of vinegar to prevent colour run
  8. Wilt the rainbow chard in a pan of boiling water.
  9. Place your skewers on the grill and cook to your liking.
  10. Whip up the sauce by blending all the ingredients, heat in a small pan.
  11. Build your bowl and dress with sauce and beef skewers