Harissa Espetada & Grilled Vegetables

This fun recipe is a brilliant way to celebrate family and friends!  A meal to be shared with an assortment of sides like roast veges, potato wedges, dips and a good mayo!
 
Easily adapted for your Vortex or Duo Crisp air fryer
 

Espetada:
± 600g rump steak, cut into cubes
1 Tbsp olive oil
1 Tbsp fresh rosemary, finely chopped
2 Tbsp fresh coriander, finely chopped
2 Tbsp harissa paste
1 red pepper, cut into cubes the same size as the rump
½ red onion, petals cut into cubes the same size as the rump
Salt and pepper, to taste
 
Grilled vegetables:
± 600g mixed vegetables
½ red onion, chopped
1 red pepper, chopped
1 green pepper, chopped
1 yellow pepper, chopped
1 ear of corn, cut into 2 cm rounds
4 baby marrows, chopped
1 Tbsp olive oil 
Salt and pepper, to taste
 
Yoghurt sauce:
1 cup plain yoghurt
2 Tbsp tahini
1 Tbsp fresh dill
Zest and juice of 1 lemon
1 clove garlic, finely grated 
 
Lemon wedges, to serve 
 
Method:
 
In a bowl combine the rump, olive oil, rosemary, coriander, harissa paste, salt and pepper.
Mix well to coat.
Allow to marinate while you prepare the vegetables.
 
In a large bowl combine all the vegetables. Drizzle with olive oil and season well.
Mix to evenly coat all the vegetables. Spread out on the bottom Vortex Oven inner tray.
 
Using the rotisserie rod, begin skewering each steak piece followed by a piece of red onion and red pepper. Repeat until all the steak pieces have been skewered. Secure both sides of the rotisserie with the forks and tighten both screws.
Brush with any remaining marinade left in the bowl.
 
Turn on the Vortex Oven to Air Fry at 180˚C for 15 min. Allow to preheat.
 
Once preheated, place the vegetables on the bottom level of the oven.
Secure the espetada on the rotisserie rod into place.
Press the rotate button and watch to see if the espetada begins turning evenly.
 
While the espetada is cooking, combine all the ingredients for the yoghurt sauce in a bowl.
For a thicker spreadable sauce omit the lemon juice - add it to thin it out.
Mix well and season with salt and pepper.
 
Allow the espetada to rest before removing the rotisserie attachments.
 
To serve, spread a layer of yoghurt sauce on a serving platter.
Spoon the vegetables over the top and nestle in the pieces of steak.
 
Squeeze over fresh lemon juice and serve.