AuthorGeo FoodsCategoryBar BQIngredients
Preparation
Place fresh coriander, lemon juice, garlic, oil, ground coriander, cumin, chilli flakes and cinnamon in a glass or ceramic bowl. Add the beef and toss to coat. Cover with plastic wrap and place in the fridge for an hour to marinate. Thread the beef onto bamboo skewers and season with salt and pepper. Preheat a chargrill or barbecue grill on medium-high. Spray skewers with oil. Cook each side until brown and cooked to your liking. Transfer to a plate and cover loosely with foil to keep warm. Set aside for five minutes to rest before serving
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½ cup chopped fresh coriander ¼ cup fresh lemon juice 2 garlic cloves, crushed 2 tsp olive oil 2 tsp ground coriander 2 tsp ground cumin ½ tsp dried chilli flakes ¼ tsp ground cinnamon 750 g beef porterhouse steak, trimmed, cut into 3cm pieces Olive oil sprayDirections
1Place fresh coriander, lemon juice, garlic, oil, ground coriander, cumin, chilli flakes and cinnamon in a glass or ceramic bowl. Add the beef and toss to coat. Cover with plastic wrap and place in the fridge for an hour to marinate. Thread the beef onto bamboo skewers and season with salt and pepper. Preheat a chargrill or barbecue grill on medium-high. Spray skewers with oil. Cook each side until brown and cooked to your liking. Transfer to a plate and cover loosely with foil to keep warm. Set aside for five minutes to rest before serving
Ingredients
Directions
Place fresh coriander, lemon juice, garlic, oil, ground coriander, cumin, chilli flakes and cinnamon in a glass or ceramic bowl. Add the beef and toss to coat. Cover with plastic wrap and place in the fridge for an hour to marinate. Thread the beef onto bamboo skewers and season with salt and pepper. Preheat a chargrill or barbecue grill on medium-high. Spray skewers with oil. Cook each side until brown and cooked to your liking. Transfer to a plate and cover loosely with foil to keep warm. Set aside for five minutes to rest before serving