Beef & capsicum kebabs

• Preparation time 20 minutes + marinating
• Cooking time 6 minutes
• Serves 4

Ingredients

MARINADE

• 2 teaspoons minced garlic
• 2 tablespoons MAGGI Sweet Chilli Sauce
• 2 tablespoons soy sauce

BEEF

• 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

Method

• 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.

HINT: A good carbohydrate partner for this meal is rice. Alternatively, remove the skewers and wrap each kebab in a roll or pita bread

Nutrition

Australian Institute of Sport - From the "Survival for the Fittest" cookbook05 Nov 2018HINT: A good carbohydrate partner for this meal is rice. Alternatively, remove the skewers and wrap each kebab in a roll or pita bread , Bakes and Grills, survival-for-the-fittestBakes and Grills