Coriander-spiked Beef Kebabs with Chilli Tomato & Cumin Salsa
Coriander Lovers Rejoice!
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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Special Occasion & Entertaining,
500g thick cut Quality Mark beef scotch fillets
2 tbsp coriander seeds
1 tsp black pepper
4 garlic cloves
1 thumb fresh ginger
peeled and finely chopped
1 tsp sea salt
3 tbsp olive oil
1 red onions
peeled and quartered
2 red capsicum
Chilli, tomato and cumin salsa
blanched and peeled
2 green chilli
deseeded and finely chopped
1 tbsp fresh ginger
2 tbsp fresh mint
2 tbsp coriander
1 tsp cumin seeds
5 tbsp olive oil
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, 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.
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)