Chargrilled Steak Kebabs with Tomato Chutney

Seared rump steak skewers served alongside a quick homemade chutney of simmered beef tomatoes, aromatics, and fresh herbs.

Beef Main Course High Protein Gluten Free Steak

Estimated Nutrition

Calories

875.4

kcal / serving

875.4 kcal total

Carbs

15.6g

per serving

15.6 g total

Fat

72.1g

per serving

72.1 g total

Protein

42.8g

per serving

42.8 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

CondimentsSauces

Dairy

Meat

200

Rump Steak

cut into large cubes

NutsSeeds

pinch

Salt

pinch

Black Pepper

freshly ground

clove

Garlic

chopped

tbsp

Parsley

freshly chopped

tbsp

Chives

freshly chopped

OilsFats

Olive Oil

for steak rubbing

Olive Oil

for chutney frying

Vegetables

0.5

unit

Onion

finely chopped

unit

Beef Tomato

seeds removed, chopped

Method

Preheat the oven to 180°C.

Soak two wooden skewers in water for 20 minutes.

Thread steak onto skewers, season, rub with oil, and sear in a hot griddle pan.

Bake the skewers in the oven for 5 to 7 minutes.

Fry onion and garlic in butter and oil for 5 minutes.

Stir in vinegar, sugar, tomato purée, and beef tomato.

Simmer for 8 minutes until tomatoes break down and stir in herbs.

Serve the kebabs with the chutney on the side.