Coriander-spiked Beef Kebabs with Chilli Tomato & Cumin Salsa
Coriander Lovers Rejoice!
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500g thick cut Quality Mark beef scotch fillets
2 tbsp coriander seeds
1 tsp black pepper
4 chopped garlic cloves
1 thumb, peeled and finely chopped fresh ginger
1 tsp sea salt
3 tbsp olive oil
1 peeled and quartered red onions
2 diced red capsicum
Chilli, tomato and cumin salsa
500g blanched and peeled tomatoes
2, deseeded and finely chopped green chilli
1 tbsp, finely chopped fresh ginger
2 tbsp, finely sliced fresh mint
2 tbsp, finely sliced coriander
1 tsp, crushed cumin seeds
5 tbsp olive oil
Juice of 1/2 a lemon
A pinch of sea salt
To Make Kebabs
To Make Salsa
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.
Nutrition Information per Serving (188g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)