Place the coriander seeds and chili flakes into a mortar and pestle and grind until semi-fine. Mix with the freshly ground black pepper and salt and set aside.

Pre-heat the oven to 220°C/430°F. Cut the Garlic head in half, place in tin foil drizzle olive oil and season with black pepper and salt, close up the tin foil and roast for 10min or till soft. Remove the roasted garlic from the skins and mash it up and set aside to cool.

Slice the Biltong.mu sirloin into strips approximately 15cm long (the length of the steak), 2cm wide and 1cm thick.

Drizzle olive oil onto the beef strips, generously rub with the coriander spice mixture and weave the beef strips onto the skewers.

Add a splash of olive oil to a hot griddle pan and grill the skewers in batches, turning to cook on all sides to your preferred doneness; it will take approximately 5 minutes for medium-rare which is recommended.

To make the dipping sauce, combine the yogurt with the lemon juice, zest and add the roasted garlic season to taste with salt. Serve!