Coriander Spiced Beef Kebabs
- Preparation Time: 10 mins
- Serves: 3-4
- Cooking Time: 15 mins
- Ready Time: 25 mins
- Cooking Method: Barbecue
- Difficulty: easy
500gm Rump Steak
2 Tbsp coriander seeds, roughly ground or crushed
1 tsp ground black pepper
4 garlic cloves, crushed
3cm piece fresh ginger, peeled and grated
1 tsp flaky salt
2-3 Tbsp canola oil
1 red onion, quartered
2 red capsicums, seeds removed and chopped into 3cm chunks
TO SERVE
Tomato salsa
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 200°C 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.
Chef’s Tip: Marinating for 8 hours will tenderise the meat and ensure a more flavourful meal.
Recipe from recipes.co.nz
Shop Ingredients
100% Made in New Zealand INGREDIENTS: Tomatoes (60%), Tomato Juice, Acidity Regulator (Citric Acid), Onion, Sugar, Red Wine Vinegar, Water, Tomato Paste,
