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Coriander-spiked Beef Kebabs with Chilli Tomato & Cumin Salsa

Coriander Lovers Rejoice!

4

Serves

10 mins

Prep Time

15 mins

Cook Time

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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High Iron

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Beef,

Barbecue,

Lunch,

Dinner,

Picnic,

Special Occasion & Entertaining,

Ingredients

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500g thick cut Quality Mark beef scotch fillets

i

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2 tbsp coriander seeds

crushed

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1 tsp black pepper

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4 garlic cloves

chopped

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1 thumb fresh ginger

peeled and finely chopped

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1 tsp sea salt

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3 tbsp olive oil

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1 red onions

peeled and quartered

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2 red capsicum

diced

Chilli, tomato and cumin salsa

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500g tomatoes

blanched and peeled

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2 green chilli

deseeded and finely chopped

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1 tbsp fresh ginger

finely chopped

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2 tbsp fresh mint

finely sliced

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2 tbsp coriander

finely sliced

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1 tsp cumin seeds

crushed

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5 tbsp olive oil

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1/2 lemon

juiced

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A pinch of sea salt

Method

To Make Kebabs

To Make Salsa

1

Cut the steak into large 3cm cubes and place in a resealable plastic bag.

2

Mix together the crushed coriander seeds, black pepper, garlic, ginger, salt and oil and add to the beef.

3

Toss well and refrigerate for at least 1 hour or up to 8 hours.

4

Peel the layers of the onion apart.

5

Thread onion, capsicum and beef pieces onto 4-6 skewers. They should be big and chunky looking.

6

Fan grill at 200°C for 10-12 minutes, turning once until the beef is cooked to medium rare.

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Start Timer

7

Alternatively, barbecue on a hot greased plate, turning regularly.

8

Serve with salad greens and the chilli, tomato and cumin salsa.

More info

Nutrition Information per Serving (188g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

More info

Energy

1106 (264)kJ

Protein

30.8g

Total Fat

13.4g

Saturated Fat

3g

Carbs

4.3g

Sugars

3.8g

Sodium

566mg

Iron*

4.5mg

* Percentage of recommended daily intake (Aust/NZ)

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