Coriander-spiked beef kebabs with salsa
A great barbecue recipe
Serves
4
Prep Time
10 mins
Cook Time
15 mins
Impress your guests with these fragrant kebabs served with a punchy salsa. Spice lovers will go crazy for this delicious dish.
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ShareIngredients
500g thick cut Quality Mark beef scotch filletsi
2 Tbsp coriander seeds
crushed1 tsp black pepper
4 garlic cloves
chopped1 thumb fresh ginger
peeled and finely chopped1 tsp sea salt
3 Tbsp olive oil
1 red onion
peeled and quartered2 red capsicums
diced
500g tomatoes
blanched and peeled2 green chillies
deseeded and finely chopped1 Tbsp fresh ginger
finely chopped2 Tbsp mint leaves
finely sliced2 Tbsp fresh coriander
finely sliced1 tsp cumin seeds
crushed5 Tbsp olive oil
1/2 lemon
juicedA pinch of sea salt
Method
Cut the steak into large 3cm cubes and place in a resealable plastic bag.
Mix together the crushed coriander seeds, black pepper, garlic, ginger, salt and oil and add to the beef.
Toss well and refrigerate for at least 1 hour or up to 8 hours.
Peel the layers of the onion apart.
Thread onion, capsicum and beef pieces onto 4-6 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, barbecue on a hot greased plate, turning regularly.
Serve with salad greens and the chilli, tomato and cumin salsa.
Cut the tomatoes in half horizontally and scoop out the seeds. Dice finely.
Mix the remaining ingredients and season with salt to taste.
Keep refrigerated until ready to use. Best eaten within 4 hours of making as if left to sit overnight it can become mushy.
Nutrition Information per Serving (188g)
As a good source of protein, this dish contributes to healthy bones and muscles.
