there’s nothing quite like the taste of seared skewers hot off the grill. fresh juicy pineapple, with a rainbow of veggies and tender marinated beef all in one kebab, served with a delicious pineapple dipping sauce, are ideal for summer time grilling.
First published at www.transformationcookbook.com
Ingredients:
800g rump steak, cubed
canola oil cooking spray
bamboo wooden skewers
250g cherry tomatoes
3 onions, halved then quartered
400g can pineapple pieces in natural juice
2 red capsicum, deseeded & cut into chunks
cracked pepper & rock salt
6 lime wedges
Marinade
100ml light soy or coconut milk
1 tbsp stevia
1 tbsp sweet chilli sauce
1/2 tsp ground cinnamon
1/2 tsp ground cardamom
1 tbsp salt-reduced soy sauce
Dipping Sauce
170g low-fat plain yogurt
1 tsp desiccated coconut
1 tbsp coriander leaves, chopped
2 tbsp sweet chilli sauce
1/2 pineapple pieces
2 tbsp pineapple juice
Step 1: Add beef cubes to combined marinade ingredients, toss to evenly coat, cover and marinate for 1-2 hours in the refrigerator.
Step 2: Blend dipping sauce ingredients until smooth, transfer to a bowl, cover and refrigerate until ready to serve.
Step 3: Thread skewers with beef, tomatoes, onion, pineapple and capsicum pieces. Season to taste and place on a medium-high grill or BBQ that has been lightly sprayed with oil spray.
Step 4: Cook kebabs for 3-5 minutes each side or until cooked to your liking. Serve with dipping sauce.
Tips:
• prior to making the kebabs, pre-soak bamboo skewers in cold water.
• with rump beef you don’t need to marinate for very long to tenderise the meat. a couple of hours is long enough to impart the flavours of the marinade.
