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Beef, zucchini & lemon kebabs
Learn how marinade can make a meal.
Low burn recipes
Beef, zucchini & lemon kebabs
Ingredients
- 700g lean beef, diced into 2cm pieces
- 3 small or 2 large zucchini, peeled into ribbons (use a vegetable peeler or thinly slice lengthways)
- 2 tablespoons capers, chopped roughly
- 2 cloves garlic, crushed
- finely grated rind and juice of 1 lemon
- 1 tablespoon chopped fresh rosemary leaves
- 2 tablespoons olive oil
Preparation
- Thread the beef and zucchini ribbons alternatively onto 8 skewers with 4 pieces of beef on each skewer.
- Combine the capers, garlic, rind, juice, rosemary and oil. Brush this mixture over the beef kebabs.
- Leave to marinate for 30 minutes if possible.
- Preheat a large frying pan or barbecue until moderately hot. Cook the beef skewers for 2–3 minutes on each side or until cooked to your liking.
- Remove the beef skewers from the heat, cover loosely with foil to rest for 3 minutes before serving.
- Serve with salad and lemon wedges on the side.
COOK'S TIPS:
Best beef cuts for cooking on skewers; fillet, rib eye/scotch fillet, sirloin, rump, round, topside and blade. Cut the beef into 2cm cubes.
PREPARATION TIME:
20 minutes
COOKING TIME:
10 minutes
SERVES:
4
For more delicious beef and lamb recipes visit
www.themainmeal.com.au
Please note, all care has been taken to exclude foods that may trigger reflux and heartburn but some foods may still cause reflux depending on individual circumstances.
