Recipe: Steak kebabs with corn and sun-dried tomato salsa

These tender bites are bursting with flavour and very easy to make.


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

Method

1. Preheat a griddle pan over high heat. 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. 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.

Brought to you by Food and Home

For more news your way, follow The Citizen on Facebook and Twitter.

Read more on these topics

food recipe

For more news your way

Download our app and read this and other great stories on the move. Available for Android and iOS.