• 400 g (13 oz) steak, rump or topside
  • 1 red pepper, cored and deseeded
  • 1 green pepper, cored and deseeded
  • 1 teaspoon crushed coriander seeds
  • 3 tablespoons vegetable oil
  • 15 g (½ oz) chopped fresh coriander
  • 1 red chilli, deseeded and chopped
  • 1 garlic clove, crushed
  • 2 tablespoons lime juice
  • 4 chapattis
  • salt and pepper

Presoak 8 wooden skewers in warm water. Cut the beef and peppers into 2.5 cm (1 inch) cubes.

Mix together the coriander seeds, 2 tablespoons oil and half the chopped coriander in a bowl and season to taste. Add the beef and peppers and toss to coat.

Thread the beef and peppers on to the skewers, cover and refrigerate for up to 1 hour.

Mix together the remaining coriander and oil with the chilli, garlic and lime juice to make a dressing, season to taste and set aside.

Grill the skewers under a preheated hot grill for 15 minutes, turning often and basting with the juices. Warm the chapattis under the grill.

Serve 2 skewers per person on a hot chapatti and drizzle over the coriander dressing.

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