Spicy beef kebabs with red pepper salsa
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 500 | grams | Lean beef or lamb steaks; cut into 2 cm |
| ; cubes. | ||
| 1 | pack | MAGGI Light Brown Gravy Mix |
| 1 | Garlic clove; crushed | |
| 1 | teaspoon | Grated fresh root ginger |
| 1 | teaspoon | Finely grated lemon rind |
| 1 | tablespoon | Oil |
| ½ | teaspoon | Turmeric |
| ½ | teaspoon | Cinnamon |
| ½ | teaspoon | Ground coriander |
| ½ | teaspoon | Ground cumin |
| 1 | tablespoon | Water |
| 2 | Red peppers | |
| 1 | Tomato | |
| ¼ | cup | Fresh coriander |
| 1 | teaspoon | Maggi Garlic Stock Powder |
| 1 | teaspoon | Lemon juice |
| ½ | teaspoon | Sugar |
| Black pepper | ||
Directions
MARINADE
RED PEPPER SALSA
Spicy Beef Kebabs:
Combine the marinade ingredients in a bowl.
Add the meat and mix well.
Cover and refrigerate for 1-2 hours.
Thread the meat onto 8 skewers. Cook over a preheated barbecue or under a preheated grill for 7-10 minutes or until the meat is cooked. Turn frequently.
Serve the kebabs on cooked MAGGI fettuccine and top with the salsa.
Red Pepper Salsa:
Finely chop the roasted and skinned red peppers and the tomato with skin and seeds removed. Place in a bowl.
Add chopped coriander, MAGGI Garlic Stock Powder, lemon juice, sugar and black pepper. Mix well.
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