Beef and Capsicum Kebabs

Ingredients

Marinade

• ½ teaspoon minced garlic
• ½ tablespoon MAGGI Sweet Chilli Sauce
• ½ tablespoon gluten free soy sauce

Kebabs

• 2 skewer sticks
• 125g rump steak, cut into cubes
• ¼ small red capsicum
• ¼ small green capsicum
• 4 cherry tomatoes
• 2 button mushrooms, halved
• ½ small red onion, cut into wedges

Method

1.  Combine the marinade ingredients in a ceramic or glass bowl.
2.  Add the beef to the marinade sauce and turn to coat thoroughly.
3.  Cover and leave for 30 minutes or up to 24 hours.
4.  Place the meat in the fridge if marinating for longer than 30 minutes or during very hot weather.
5.  Soak skewers in cold water whilst preparing the vegetables.
6.  Cut the capsicum into small squares.
7.  Thread the beef on to the skewers, alternating with the vegetables.
8.  Preheat a grill or barbecue grill plate to moderately hot, and cook the skewers for 6 minutes, turning once halfway through.
9.  Serve immediately.

Allergens and Intolerances

• This recipe contains soy. Please check ingredients and allergen declarations on all food packaging to ensure it is suitable for your dietary requirements.