![Coriander Spiked Beef Kebabs](https://www.allysongofton.co.nz/content/recipes/924.jpg?width=320&height=479&fit=bounds)
Inspired from several trips to India, these kebabs are super cooked on a charcoal-fired barbecue.
Ingredients
- 500 grams thick cut scotch fillet or rump steak
- 2 tblsp whole coriander seeds, roughly ground or crushed.
- 1 tsp ground black pepper
- 4 whole cloves garlic, chopped
- 3 cm piece ginger, peeled and finely chopped
- 1 tsp flaky salt
- 2-3 tblsp oil
- 2 red peppers, cut into 3cm dice
- 1 red onion, peeled and quartered
Method
- Cut the steak into large 3cm size pieces and place in a plastic bag, like a resealable bag.
- Mix together the crushed coriander, black pepper, garlic, ginger, salt and oil and add to the beef. Toss well and refrigerate for 1 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 200ÂșC for 10-12 minutes, turning once until the beef is coked to medium-rare.
- Serve with salad greens and the Chilli, Tomato and Cumin Salsa (see recipe on this website).
Cooks Tips
- Scotch fillet steaks are tender with a fine grain. They have no exterior fat but are well marbled. This succulent steak is perfect for these kebabs.
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