Coriander-spiked Beef Kebabs with Chilli Tomato & Cumin Salsa
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Coriander-spiked Beef Kebabs with Chilli Tomato & Cumin Salsa

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<b>Prep:</b> 10 mins + marinating time Prep: 10 mins + marinating time
<b>Cook:</b> 15 mins Cook: 15 mins
Serves 4 Serves 4
Excellent source of iron Excellent source of iron
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Ingredients

  • 500g thick cut Quality Mark Scotch fillet or rump steak
  • 2 tablespoons whole coriander seeds, roughly ground or crushed
  • 1 teaspoon ground black pepper
  • 4 whole cloves garlic, chopped
  • 3cm piece ginger, peeled and finely chopped
  • 1 teaspoon flaky salt
  • 2-3 tablespoons oil
  • 1 red onion, peeled and quartered
  • 2 red peppers, cut into 3cm dice

Chilli, Tomato and Cumin Salsa

  • 500g juicy ripe tomatoes, blanched and peeled
  • 2 green chillis, deseeded and finely chopped
  • 1 tablespoon finely chopped fresh ginger
  • 1-2 tablespoons each finely sliced mint and coriander
  • ½ -1 teaspoon toasted cumin seeds, crushed
  • 4-6 tablespoons oil
  • Juice ½ lemon
  • Salt to season

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, pepper 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.

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.
  • Suitable Cuts
  • Nutrition

Nutrition Information Per Serving

Serving size: 188g
Energy kJ (kcal) 1106 (264)
Protein (g) 30.8
Fat (g) 13.4
Saturated (g)
3.0
Carbohydrate (g) 4.3
Sugars (g)
3.8
Sodium (mg) 566
Iron (mg) 4.5
Zinc (mg) 5.6
Vitamin B12 (ug) 4.8
Vitamin D (ug) NA
Selenium (ug) 6.6

As a good source of protein, this dish contributes to healthy bones and muscles.

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