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Coriander Spiked Beef Kebabs

  • 1 hour
  • 15 minutes
  • 4
Coriander Spiked Beef Kebabs

Inspired from several trips to India, these kebabs are super cooked on a charcoal-fired barbecue.


  • 500 grams thick cut scotch fillet or rump steak
  • 2 tblsp whole coriander seeds, roughly ground or crushed.
  • 1 tsp ground black pepper
  • 4 whole cloves garlic, chopped
  • 3 cm piece ginger, peeled and finely chopped
  • 1 tsp flaky salt
  • 2-3 tblsp oil
  • 2 red peppers, cut into 3cm dice
  • 1 red onion, peeled and quartered


  1. Cut the steak into large 3cm size pieces and place in a plastic bag, like a resealable bag.
  2. Mix together the crushed coriander, black pepper, garlic, ginger, salt and oil and add to the beef. Toss well and refrigerate for 1 or up to 8 hours.
  3. Peel the layers of the onion apart. Thread onion, pepper and beef pieces onto 4-6 skewers. They should be big and chunky looking.
  4. Fan grill at 200ÂșC for 10-12 minutes, turning once until the beef is coked to medium-rare.
  5. Serve with salad greens and the Chilli, Tomato and Cumin Salsa (see recipe on this website).

Cooks Tips

- Scotch fillet steaks are tender with a fine grain. They have no exterior fat but are well marbled. This succulent steak is perfect for these kebabs.

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