1/2 cup chopped fresh coriander


60ml (1/4 cup) fresh lemon juice


2 garlic cloves, crushed


2 tablespoons olive oil


2 teaspoons ground coriander


2 teaspoons ground cumin


1/2 teaspoon dried chilli flakes


1/4 teaspoon ground cinnamon


750g beef porterhouse steak, trimmed, cut into 3cm pieces


Olive oil spray




Step 1
Place fresh coriander, lemon juice, garlic, oil, ground coriander, cumin, chilli flakes and cinnamon in a glass or ceramic bowl. Add the beef and toss to coat. Cover with plastic wrap and place in the fridge for 1 hour to marinate. Thread the beef onto bamboo skewers. Season with salt and pepper.


Step 2
Preheat a chargrill or barbecue grill on medium-high. Spray skewers with oil. Cook for 2-3 minutes each side for medium or until browned and cooked to your liking. Transfer to a plate and cover loosely with foil to keep warm. Set aside for 5 minutes to rest. 

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