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.