Coriander-spiced kebabs
Steak kebabs with onion, capscium and garlic
Serves
4
Prep Time
10 mins
Cook Time
15 mins
Spice up the steak kebabs at your next barbecue with this recipe, its a tasty way to add colour to your plate.
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ShareIngredients
500g Quality Mark rump steaks
2 Tbsp coriander seeds
roughly ground or crushed1 tsp ground black pepper
4 garlic cloves
crushed3cm piece fresh ginger
peeled and grated1 tsp flaky salt
2-3 Tbsp canola oil
1 red onion
quartered2 red capsicums
seeds removed and chopped into 3cm chunks
tomato salsa
Method
Cut the steak into large 3cm pieces and place in a sealable plastic bag.
Add the crushed coriander, black pepper, garlic, ginger, salt and oil. Toss well to coat. If time permits, refrigerate for up to 8 hours.
Peel the layers of the onion apart. Thread onion, pepper and beef onto 4-6 well-soaked bamboo skewers. They should be big and chunky-looking.
Fan-grill at 200°C for 10 -12 minutes, turning once until the beef is cooked to medium rare.
Alternatively cook on a lightly oiled hot BBQ plate, turning regularly to cook evenly. Serve with a tomato salsa if wished.
Nutrition Information per Serving (319g)
This nutrition analysis is based on 4 serves and doesn't include the tomato salsa.
