Coriander-spiced Kebabs

• 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

METHOD

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 if wished.

Recipe and image thanks to recipes.co.nz

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