Tandoori Beef Kebabs with Raita and Coconut Beans
A lighter version of a classic Indian favourite and on the table in under half an hour!
- Time
- 20 minutes
- Serves
- 4
- Calories
- 284
Ingredients
- 400g heart smart beef, diced
- 4 tbsp mild tandoori paste
- 1 red capsicum, cut into chunks
- 200g Greek style natural yoghurt
- 1/2 tbsp fresh ginger, grated
- 100g cucumber, very finely diced
- 1 lime, juiced
- 2 tbsp fresh mint, finely chopped
- 250g green beans, trimmed
- 1 tbsp coconut oil
Method
- Coat beef in tandoori paste and set aside for 10 minutes.
- In a small bowl, combine yoghurt, ginger, cucumber, lime juice and mint to make the raita. Set aside.
- Thread the meat onto skewers, alternately between capsicum and beef. In a non-stick pan over high heat, cook the skewers, turning every 1-2 minutes to ensure all sides are cooked.
- Place beans in a bowl. Pour over boiling water and allow to sit for 1-2 minutes. Drain and toss beans in coconut oil. Serve with the skewers and raita.