BBQ kebabs

Author: Rebecca Johnston

Photographer: Melanie Jenkins

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Serves: 4

Time to make: 40 mins

Ingredients

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4 large skewers

500g potatoes, cut in wedges

spray oil

1 tablespoon ground smoked paprika

400g rump steak, excess fat removed, chopped in chunks

⅓ cup red wine sauce

12 button mushrooms

12 cherry tomatoes

8 tablespoons reduced-fat sour cream

Instructions

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1 Preheat oven to 200ºC. Place potato wedges on baking tray. Lightly spray with oil and sprinkle with paprika. Bake for 30 minutes or until crispy and golden.

2 In a large bowl combine beef and red wine sauce. Set aside to marinate for 5-10 minutes.

3 Thread vegetables and beef onto 4 large skewers. Place in a baking tray and pour over the remaining sauce. Bake for 10-15 minutes until beef is thoroughly cooked.

4 Serve kebabs with wedges and sour cream, sprinkled with chopped fresh parsley if preferred.

Variations

Make it gluten free: Check paprika and red wine sauce are gluten free.

Nutrition Info (per serve)

Calories 361 cal

Kilojoules 1510 kJ

Protein 30 g

Total fat 11 g

Saturated fat 4 g

Carbohydrates 35 g

Sugar 15 g

Dietary fibre 4 g

Sodium 120 mg

Calcium 50 mg

Iron 4.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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