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Coriander-Spiced Kebabs

Steak Kebab Recipe with Onion, Garlic and Capsicum

4

Serves

10 mins

Prep Time

15 mins

Cook Time

Allyson Gofton

Recipe author

Allyson Gofton

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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High Iron

High Protein

Low Carb

Dairy Free

Ingredients

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500g Quality Mark rump steaks

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2 Tbsp coriander seeds

roughly ground or crushed

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1 tsp ground black pepper

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4 garlic cloves

crushed

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3cm piece fresh ginger

peeled and grated

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1 tsp flaky salt

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2-3 Tbsp canola oil

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1 red onion

quartered

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2 red capsicums

seeds removed and chopped into 3cm chunks

To Serve

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tomato salsa

Method

To Grill Kebabs

1

Cut the steak into large 3cm pieces and place in a sealable plastic bag.

2

Add the crushed coriander, black pepper, garlic, ginger, salt and oil. Toss well to coat. If time permits, refrigerate for up to 8 hours.

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3

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.

4

Fan-grill at 200°C for 10 -12 minutes, turning once until the beef is cooked to medium rare.

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5

Alternatively cook on a lightly oiled hot BBQ plate, turning regularly to cook evenly. Serve with a tomato salsa if wished.

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Nutrition Information per Serving (319g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

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Energy

1271 kJ (304 kcal)

Protein

28.9g

Total Fat

16.1g

Saturated Fat

2.9g

Carbs

8.3g

Sugars

7.9g

Sodium

561mg

Iron*

3.9mg

* Percentage of recommended daily intake (Aust/NZ)