Beef & capsicum kebabs
MARINADE
2 teaspoons minced garlic
2 tablespoons MAGGI Sweet Chilli Sauce
2 tablespoons soy sauce
500 g rump steak, cut into cubes
1 small red capsicum
1 small green capsicum
16 cherry tomatoes
8 button mushrooms, halved
1 small red onion, cut into wedges
Combine the marinade ingredients in a ceramic or glass bowl. Add the beef and turn to coat thoroughly. Cover and leave for 30 minutes or up to 24 hours. Place the meat in the fridge if marinating for longer than 30 minutes or during very hot weather. Cut the capsicum into small squares. Thread the beef on to the skewers, alternating with vegetables. Preheat a grill or barbecue grill plate to moderately hot, and cook the skewers for 6 minutes, turning once halfway through. Serve immediately.
| ANALYSIS per serve |
4
|
|---|---|
| Energy kJ (Cal) |
943 (225)
|
| Carbohydrate (g) |
9
|
| Protein (g) |
37
|
| Fat (g) |
4
|
| Iron, Vitamin C, Zinc |
Preparation time: 20 minutes + marinating
Cooking time: 6 minutes
Serves: 4
