(at time of publication)
- 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
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.
Make it gluten free: Check paprika and red wine sauce are gluten free.
Nutrition Info (per serve)
Total fat 11g
–Saturated fat 4g
Dietary fibre 4g
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