Coriander-Spiced Kebabs

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Spice up the steak kebabs at your next barbecue with this recipe, its a tasty way to add colour to your plate.

Prep: 10 mins

Cook: 15 mins

Serves 4

Excellent source of iron

Ingredients

500g Quality Mark rump steak
2 Tbsp whole coriander seeds, roughly ground or crushed
1 tsp ground black pepper
4 whole cloves garlic, crushed
3cm piece ginger, peeled and grated
1 tsp flaky salt
2-3 Tbsp oil
1 red onion, peeled and quartered
2 red peppers, cut in 3cm dice

Method

Cut the steak into large 3cm pieces and place in a sealable plastic bag. Add the crushed coriander, black pepper, garlic, ginger, salt and oil. Toss well to coat. If time permits, refrigerate for up to 8 hours.

Peel the layers of the onion apart. Thread onion, pepper and beef onto 4-6 well-soaked bamboo skewers. They should be big and chunky-looking.

Fan-grill at 200ºC for 10 -12 minutes, turning once until the beef is cooked to medium rare. Alternatively cook on a lightly oiled hot BBQ plate, turning regularly to cook evenly. Serve with a tomato salsa if wished.

Suitable Cuts
Nutrition

Nutrition Information Per Serving

Serving size: 188g

Energy kJ (kcal)	1106 (264)
Protein (g)	30.8
Fat (g)	13.4
Saturated (g)	3.0
Carbohydrate (g)	4.3
Sugars (g)	3.8
Sodium (mg)	566
Iron (mg)	4.5
Zinc (mg)	5.6
Vitamin B12 (ug)	4.8
Vitamin D (ug)	NA
Selenium (ug)	6.6