(at time of publication)
- 4 large skewers
- 500g potatoes, cut in wedges
- oil spray
- 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
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.
Nutrition Info (per serve)
Total fat 11g
–Saturated fat 4g
Dietary fibre 4g
Make it gluten free: Check paprika and red wine sauce are gluten free.
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