Ingredients
- 600g lean beef rump steak, cut into 2cm cubes
- 2 teaspoons Madras curry powder
- 1 tablespoon sunflower oil
- 1 lime, quartered, each cut into 3 chunks, plus 1 tablespoon lime juice
- 1 cup fresh curry leaves*
- 4 wholemeal pita pockets
- 1 cup coriander leaves, finely chopped
- 1 long green chilli, seeds removed, finely chopped
- 1/4 cup (70g) skim-milk natural yoghurt
Method
- Step 1Soak 12 wooden skewers in a jug of hot water for 5 minutes. Place beef, curry powder and oil in a bowl with 1 teaspoon sea salt and toss to coat beef. Starting with a curry leaf, thread 3 leaves and 3 pieces of beef on each skewer, finishing with a chunk of lime.
- Step 2Heat a lightly oiled large chargrill pan or frypan on high heat. When smoking, reduce heat to medium then cook skewers in batches, turning, for 6-8 minutes for medium or until cooked to your liking. Transfer to a plate, cover and rest for 5 minutes. Remove pan from heat and add pita bread, overlapping, to warm slightly.
- Step 3Meanwhile, place coriander, lime juice, chilli and yoghurt in a bowl and season with sea salt and freshly ground black pepper. Serve the skewers with the warmed bread and green chilli sauce.
- Diabetes friendly
- High protein
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1775 kj
Energy
13g
Fat Total
3g
Saturated Fat
6g
Fibre
38g
Protein
94mg
Cholesterol
417.86mg
Sodium
4g
Carbs (sugar)
34g
Carbs (total)
All nutrition values are per serve
Notes
* Fresh curry leaves are from selected greengrocers. If unavailable, you can add 2 tablespoons of lightly crushed dried curry leaves (from supermarkets) to the beef with the curry powder and thread 4 spring onions, cut into 2cm lengths, onto the skewers.
- Author: Kate Tait
- Image credit: Luke Burgess
- Publication: delicious.
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