• Steak kebabs are always a family favourite, and it’s no wonder why. These tender bites are bursting with flavour and very easy to make. A perfect quick and easy dinner or lunch.

    Steak kebabs with onion, corn and sun-dried tomato salsa

    MAKES 12 | TOTAL TIME 45 min

    KEBABS

    • 700g steak of choice, cubed
    • 1 medium onion, cut into thin wedges
    • 350g rosa tomatoes
    • Olive oil, to drizzle
    • Salt and freshly ground black pepper, to taste

    SALSA

    • 1 chargrilled mealie cob, kernels removed
    • 1 small red onion
    • 5ml (1 tsp) white wine vinegar
    • 30ml (2 tbsp) olive oil
    • handful fresh coriander leaves, chopped + extra, to garnish
    • 70g sun-dried tomatoes, chopped
    • ½ lime, to squeeze

    METHOD

    THREAD the cubed steak, onion wedges and tomatoes onto skewers. Drizzle with olive oil and season to taste. Set aside, 5 minutes.

    FOR the salsa, combine all of the ingredients in a bowl and season to taste. Set aside until needed.

    PREHEAT a griddle pan over high heat. Chargrill the kebabs on the prepared griddle pan, 5 minutes per side.

    SERVE the kebabs with the salsa alongside and the lime, to squeeze. Garnish with the extra coriander leaves.

     

    Steak kebabs with an onion, corn and sun-dried tomato salsa

    Serves: 10
    Cooking Time: 20 mins

    Ingredients

    • KEBABS
    • 700g steak of choice, cubed
    • 1 medium onion, cut into thin wedges
    • 350g rosa tomatoes
    • Olive oil, to drizzle
    • Salt and freshly ground black pepper, to taste
    • SALSA
    • 1 chargrilled mealie cob, kernels removed
    • 1 small red onion
    • 5ml (1 tsp) white wine vinegar
    • 30ml (2 tbsp) olive oil
    • Handful fresh coriander leaves, chopped + extra, to garnish
    • 70g sun-dried tomatoes, chopped
    • ½ lime, to squeeze

    Instructions

    1

    Thread the cubed steak, onion wedges and tomatoes onto skewers. Drizzle with olive oil and season to taste. Set aside, 5 minutes.

    2

    For the salsa, combine all of the ingredients in a bowl and season to taste. Set aside until needed.

    3

    Preheat a griddle pan over high heat. Chargrill the kebabs on the prepared griddle pan, 5 minutes per side.

    4

    Serve the kebabs with the salsa alongside and the lime, to squeeze. Garnish with the extra coriander leaves.

    Made this recipe? Tag us @foodandhomesa #cookingwithFH on Instagram

     

    ALSO SEE: Braai T-bone steaks with homemade harissa

    T-bone steaks with homemade harissa

    ALSO SEE: Best braai sides for your next braai

    https://www.foodandhome.co.za/recipes/best-braai-side-ideas-for-your-next-braai

    Author

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com

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