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Coriander-spiked Beef Kebabs with Chilli Tomato & Cumin Salsa
Prep: 10 mins + marinating time
Cook: 15 mins
Serves 4
Excellent source of iron
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Ingredients
Chilli, Tomato and Cumin Salsa
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Method |
Nutrition Information Per Serving
Serving size: 188g| Energy kJ (kcal) | 1106 (264) |
| Protein (g) | 30.8 |
| Fat (g) | 13.4 |
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Saturated (g)
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3.0 |
| Carbohydrate (g) | 4.3 |
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Sugars (g)
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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 |
As a good source of protein, this dish contributes to healthy bones and muscles.
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Please wait|
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BEEF + LAMB NEW ZEALANDPO BOX 33 648TAKAPUNA, AUCKLAND, NEW ZEALAND
FREEPHONE
0800 733 466enquiries@beeflambnz.co.nz   
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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.
Chilli, Tomato and Cumin Salsa
Cut the tomatoes in half horizontally and scoop out the seeds. Dice finely.Mix the remaining ingredients and season with salt to taste. Keep refrigerated until ready to use. Best eaten within 4 hours of making as if left to sit overnight it can become mushy.