Beef, veggie and herb kebabs
Courtesy of www.thefoodcoach.com.au
Dairy free, Gluten free, Low carbohydrate, Wheat Free
A good way to ensure people eat their veggies is to thread them between pieces of meat on a kebab.
It helps ensure they are getting more fibre, antioxidants and vitamins, and improves the texture and colour making the overall dish far more interesting.
Ingredients:
2 cloves garlic, crushed
2 tbsp fresh rosemary, chopped
1 tbsp fresh oregano, chopped
1 tbsp fresh marjoram, chopped
1/3 cup olive oil
½ tsp hot English mustard
1 small lemon, chopped
600 grams beef, diced into 2cm pieces
400 grams button mushrooms
1 Spanish onion cut into squares
1 red capsicum cut into squares
1 green capsicum cut into squares
Prep Time: 1 hr
Cooking Time: 10 mins
Ready in: 1 hr 10 mins
Suitable for: Dinner
Preparation:
Combine the garlic, herbs, olive oil, mustard and lemon juice together. Rub the marinade over the meat and veggies, cover and set aside for one hour.
Method:
Thread the meat and veggies onto 8 soaked bamboo skewers.
Heat a BBQ and cook the kebabs for 2 - 3 minutes each side.
Allow to rest for a few minutes before serving.
Note: Pasture fed Australian meat contains more Omega 3 fatty acid and overall less fat than beef cattle fed on grain food. Omega 3 fatty acid helps reduce the risk of heart disease, slows brain degeneration and is essential for growth and development.
Makes 8 servings
For more delicious recipes from Judie Davie The Food Coach please visit www.thefoodcoach.com.au
