Scotch Beef Chilli Basil Kebabs
Makes 4 kebabs
450 g lean Scotch Beef PGI popeseye (rump) steaks, cut into small cubes
2-3 red or yellow peppers chopped into chunks
4 tbsp fresh basil, roughly torn
2 cloves garlic, crushed
2 tbsp sweet chilli sauce
1 green or red chilli, deseeded and chopped
150 g dried egg noodles
- In a bowl, mix together all the ingredients except the beef, peppers and noodles. Keep aside a little of the marinade to use later.
- Add the beef and peppers to the marinade, mix thoroughly, cover and refrigerate. Marinate for approximately 30 minutes to 4 hours.
- Thread the meat and peppers on to skewers. Cook under a preheated grill or barbecue for approximately 12-15 minutes, turning occasionally.
- Meanwhile, in a saucepan cook the noodles as per packet instructions. Heat the remaining marinade in the pan and boil for 3-4 minutes until piping hot. Add the noodles and mix.
Serve the kebabs and noodles immediately with extra stir-fried vegetables or with mixed salad leaves.
protein 26.5 g
fat 4.9 g
sugar 8.7 g
salt 0.4 g
nutritional data does not include noodles