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
Ingredients
500g thick cut Quality Mark beef scotch fillets
i
2 Tbsp coriander seeds
crushed
1 tsp black pepper
4 garlic cloves
chopped
1 thumb fresh ginger
peeled and finely chopped
1 tsp sea salt
3 Tbsp olive oil
1 red onion
peeled and quartered
2 red capsicums
diced
Chilli, tomato and cumin salsa
500g tomatoes
blanched and peeled
2 green chillies
deseeded and finely chopped
1 Tbsp fresh ginger
finely chopped
2 Tbsp mint leaves
finely sliced
2 Tbsp fresh coriander
finely sliced
1 tsp cumin seeds
crushed
5 Tbsp olive oil
1/2 lemon
juiced
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.
Start Timer
7
Alternatively, barbecue on a hot greased plate, turning regularly.
8
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 infoEnergy
1106 kJ (264 kcal)
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)
