| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Jude1 |
4 |
servings |
INGREDIENTS
| 500 |
g |
Lean beef or lamb steaks; cut into 2 cm |
|
|
; cubes. |
| 1 |
pk |
MAGGI Light Brown Gravy Mix |
| 1 |
|
Garlic clove; crushed |
| 1 |
ts |
Grated fresh root ginger |
| 1 |
ts |
Finely grated lemon rind |
| 1 |
tb |
Oil |
| 1/2 |
ts |
Turmeric |
| 1/2 |
ts |
Cinnamon |
| 1/2 |
ts |
Ground coriander |
| 1/2 |
ts |
Ground cumin |
| 1 |
tb |
Water |
| 2 |
|
Red peppers |
| 1 |
|
Tomato |
| 1/4 |
c |
Fresh coriander |
| 1 |
ts |
Maggi Garlic Stock Powder |
| 1 |
ts |
Lemon juice |
| 1/2 |
ts |
Sugar |
|
|
Black pepper |
INSTRUCTIONS
MARINADE
RED PEPPER SALSA
Spicy Beef Kebabs:
Combine the marinade ingredients in a bowl.
Add the meat and mix well.
Cover and refrigerate for 1-2 hours.
Thread the meat onto 8 skewers.
Cook over a preheated barbecue or under a preheated grill for 7-10 minutes
or until the meat is cooked. Turn frequently.
Serve the kebabs on cooked MAGGI fettuccine and top with the salsa.
Red Pepper Salsa:
Finely chop the roasted and skinned red peppers and the tomato with skin
and seeds removed. Place in a bowl.
Add chopped coriander, MAGGI Garlic Stock Powder, lemon juice, sugar and
black pepper. Mix well.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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