| | Spiced beef skewers with eggplant salad
Spiced beef skewers with eggplant salad
Spiced beef skewers with eggplant salad 4.3-5 9
  • Calories: 2137 kj
  • Fat: 30g
  • Carbohydrates: 10g

How to Make:

  1. Combine oil, garlic, cumin, coriander, ginger, paprika and cayenne pepper in a medium bowl. Add beef strips and toss until well coated in spice mixture. Thread beef strips evenly among skewers and place in a glass or ceramic dish. Cover with plastic wrap and place in the fridge for 3-4 hours to develop the flavours.
  2. Preheat a barbecue grill and plate on medium-high. Cook beef skewers on barbecue plate, turning occasionally, for 8-10 minutes or until cooked through. Transfer skewers to a serving platter.
  3. Meanwhile, to make the eggplant salad, place the eggplant, zucchini and capsicum in a large dish. Drizzle with oil and gently toss to combine. Cook eggplant mixture on barbecue grill for 2-3 minutes each side or until tender. Transfer to a large serving bowl. Add the basil and gently toss to combine.
  4. Serve the skewers and eggplant salad with tzatziki or yoghurt, if desired.
Time for preparing:
10 min.


  • 2 tablespoons olive oil
  • 2 garlic cloves, crushed
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 2 teaspoons finely grated fresh ginger
  • 2 teaspoons smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 800g beef round steak, cut into thin strips
  • Tzatziki dip or Greek-style yoghurt, to serve
  • Eggplant salad
  • 8 small (about 680g) Lebanese eggplants, ends trimmed, halved lengthways
  • 8 small (about 720g) zucchini, ends trimmed, halved lengthways
  • 2 red capsicums, halved, deseeded, cut into thick strips
  • 2 tablespoons olive oil
  • 1 cup coarsely torn fresh basil