Beef Kebabs



500g beef rump steak

1 small red onion, cut into 2cm thick wedges

1 small red capsicum, cut into cubes

2 tbsp ground cumin

2 tbsp ground coriander

1/2 tsp dried chilli flakes

1/2 tsp ground cinnamon

1/2 cup coconut cream

salt and pepper, to taste

Fruity yellow rice, toasted shredded coconut and lime wedges, to serve


1.  Trim any excess fat from beef.  Cut into 2.5cm cubes.  Thread beef, onion and capsicum onto 8 bamboo skewers.  Place skewers in a large shallow dish.

2.  Combine spices and coconut cream in a jug.  Pour over skewers in dish, turning skewers to coat all over.  Season with salt and pepper.  Cover and refrigerate for 30 minutes.

3.  Cook skewers on a heated oiled grill pan (or grill or barbecue) until browned all over, brushing with marinade during cooking.

4.  Serve kebabs with fruity yellow rice, toasted shredded coconut and lime wedges.


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