Beef Kebabs with Southern Spice Rub
Mixed Vegetable Kebab with Rump Steak
12
Serves
15 mins
Prep Time
10 mins
Cook Time
Recipe author
Allyson Gofton
Spice rubs are an easy, inexpensive way to add flavour. Rubs keep for months in an airtight container and can be used with steaks, diced meat, minced meat or schnitzel. Rubs can be applied to the meat an hour or up to a day ahead, placed in a resealable plastic bag to marinate and easily transported to the bach or a barbecue. Then just thread onto skewers and grill.
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Ingredients
Kebabs
500g Quality Mark rump steaks
diced
2 Tbsp lemon juice
1 Tbsp olive oil
mixed vegetables
Vegetables for threading onto the skewers, eg whole button mushrooms, slices of capsicum and courgette, cherry tomatoes
Rub
1 Tbsp ground cumin
1 Tbsp paprika
1 tsp oregano
1 tsp salt
1 tsp white sugar
1/2 tsp black pepper
Method
To Make Skewers
1
Mix lemon juice and oil into the diced beef.
2
Mix spice rub ingredients together, sprinkle over the meat and mix well until the meat is lightly coated.
3
Refrigerate for at least half an hour, or up to 24 hours.
4
Chop a selection of vegetables to alternate with the meat.
5
Slice courgettes into ribbons, fold and slide onto skewers.
6
Allow 3-4 pieces of marinated meat per skewer, threading them on alternately with prepared vegetables.
7
Thread the marinated meat and prepared vegetables onto the skewers.
8
Brush lightly with oil and barbecue or grill for 8-10 minutes, turning to brown all sides.
9
Serve with a seasonal salad.
Nutrition Information per Serving (222g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).
More infoEnergy
717 kJ (171 kcal)
Protein
22.5g
Total Fat
7g
Saturated Fat
1.8g
Carbs
3.5g
Sugars
3.2g
Sodium
393mg
Iron*
4mg
* Percentage of recommended daily intake (Aust/NZ)
