Spicy beef kebabs and sweet pumpkin salad are definitely a match made in heaven.
Ingredients
- 600g beef round eye steak, sliced across the grain
- 1 1/2 tablespoons madras curry powder
- 1 garlic clove, crushed
- 1 tablespoon vegetable oil
- 600g butternut pumpkin, deseeded, peeled, cut into 1cm-thick batons
- 1 bunch snake beans, trimmed, diagonally cut into thirds
- 3 spring onions, stems & roots trimmed, cut into wedges
Equipment
- You will need 12 bamboo skewers soaked in cold water for this recipe.
Method
- Step 1Preheat grill on medium-high. Thread beef onto skewers. Combine the curry powder, garlic and oil in a small bowl. Brush the kebabs with curry oil. Place the kebabs on a baking tray and set aside for 10 minutes to develop the flavours.
- Step 2Cook the pumpkin in a large saucepan of salted boiling water for 7 minutes or until tender. Add the beans 2 minutes before the end of cooking. Rinse under cold running water. Drain. Return to the pan and add the spring onions.
- Step 3Cook kebabs under preheated grill, about 6cm from the heat source, for 4 minutes each side for medium-rare. Divide pumpkin salad among serving plates and top with kebabs.
- High protein
- Low carb
- Low kilojoule
- Low sodium
- Lower gi
Nutrition
1847 kj
Energy
25g
Fat Total
8g
Saturated Fat
6g
Fibre
38g
Protein
87mg
Cholesterol
83.13mg
Sodium
10g
Carbs (sugar)
14g
Carbs (total)
All nutrition values are per serve
- Author: Jane Charlton
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
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