Coriander-spiced kebabs
Steak kebabs with onion, capscium and garlic
4
Serves
10 mins
Prep Time
15 mins
Cook Time
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
500g Quality Mark rump steaks
2 Tbsp coriander seeds
roughly ground or crushed
1 tsp ground black pepper
4 garlic cloves
crushed
3cm piece fresh ginger
peeled and grated
1 tsp flaky salt
2-3 Tbsp canola oil
1 red onion
quartered
2 red capsicums
seeds removed and chopped into 3cm chunks
To Serve
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.
Nutrition Information per Serving (319g)
This nutrition analysis is based on 4 serves and doesn't include the tomato salsa.
Energy
1271kJ (304 kcal)
Protein
28.9g
Total Fat
16.1g
Saturated Fat
2.9g
Carbs
8.3g
Dietary Fibre
5.6g
Sodium
561mg
Iron
3.9mg
Zinc
5.6mg
Vitamin B12
1.0µg
