Spices impart authentic flavour to these spicy beef kebabs.
Ingredients
- 2 teaspoons smoked paprika
- 2 teaspoons ground cumin
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1.2kg beef scotch fillet, cut into 2cm pieces
- Olive oil spray
- 2 cups store-bought tabouli
- 400gcan chickpeas, rinsed, drained
- Lebanese bread, to serve
- Eggplant dip, to serve
Method
- Step 1Combine the paprika, cumin, pepper, coriander, cinnamon, nutmeg, cardamom and cloves in a large bowl. Add beef and toss to coat. Thread beef on to 12 skewers. Preheat grill on medium-high. Spray skewers with oil. Cook for 3-4 minutes each side for medium or until cooked to your liking.
- Step 2Combine tabouli and chickpeas in a bowl. Divide the bread, skewers and chickpea tabouli among serving plates. Serve with eggplant dip.
- High protein
- Low carb
- Lower gi
Nutrition
3378 kj
Energy
50g
Fat Total
72g
Protein
682.37mg
Sodium
15g
Carbs (total)
All nutrition values are per serve
Notes
Tip: Stop bamboo skewers from burning by first soaking them in cold water for 20 minutes. Skewers can be made up to 24 hours ahead and stored in the fridge, which will help the flavours develop.
- Author: Michelle Southan, Food editor – Australian Good Taste
- Image credit: Brett Stevens
- Publication: Taste.com.au
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