Preparation time is 15minutes
Cook time is 15minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
- 400grams steak, rump or topside
- 1 red capsicum, cored and deseeded
- 1 green capsicum, cored and deseeded
- 1teaspoons crushed coriander seeds
- 3tablespoons vegetable oil
- 15grams coriander, chopped
- 1 red chilli, deseeded and chopped
- 1 clove garlic, crushed
- 2tablespoons lime juice
- 1 pinch salt
- 1 pinch pepper
- 4 chapattis
Nutrition per serving
2850kJ / 680Cal
2850 Kilojoules or 680 Calories
33% of daily energy intake*
Protein
27.5grams
Fat
42.5grams
Carbs
45.8grams
Sugars
7.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 6
Presoak 8 wooden skewers in warm water. Cut the beef and capsicums into 2.5 cm cubes.
Step 2 of 6
Mix together the coriander seeds, 2 tablespoons of oil and half the chopped coriander in a bowl and season to taste. Add the beef and capsicums and toss to coat.
Step 3 of 6
Thread the beef and capsicums onto the skewers, cover and refrigerate for up to 1 hour.
Step 4 of 6
Mix together the remaining coriander and oil with the chilli, garlic and lime juice to make a dressing, season to taste and set aside.
Step 5 of 6
Grill the skewers under a preheated hot grill for 15 minutes, turning often and basting with the juices. Warm the chapattis under the grill.
Step 6 of 6
Serve 2 skewers per person on a hot chapatti and drizzle over the coriander dressing.
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