• 400g thin cut sirloin steaks
  • 150g chilli and coriander king prawns
  • 2 red peppers, quartered
  • 4 portabello mushrooms
  • 1 red onion
  • 4 Taste the Difference British Jubilee vine tomatoes
  • 10 bay leaves
  • 5 - 6 tbsp Sweet chilli and coriander dressing


  1. 1

    Cut each steak into 4 long stips, giving you 8 in total. Divide the prawns into 8 portions and then thread the beef onto small skewers with the prawns and an occasional bay leaf.

  2. 2

    Cut the peppers into large chunks along with the onions. Halve the tomatoes and quarter the mushrooms. Thread onto skewers with an occasional bay leaf

  3. 3

    Cook the vegetable skewers on a griddle or on the bbq for between 25-40 minutes, brushing with the 3 tbsp of the Sweet chilli and coriander dressing as the vegetables cook

  4. 4

    Brush the remaining dressing on the beef skewers with the dressing from the prawns and sear  for 5 -10 minutes, turning occasionally and cooking until the prawns are pink and piping hot

    Cook's tip:

    To oven cook:  Preheat the oven to 200 ℃, Fan 180 ℃, Gas 6. Roast the vegetables for 30 - 40 minutes, checking they are not over charring after 25 minutes.

Nutritional Details

Each serving provides
  • Energy 1570kj 375kcal 19%
  • Fat 18.3g 26%
  • Saturates 6.1g 31%
  • Sugars 15.2g 17%
  • Salt 0.8g 13%

% of the Reference Intakes

Typical values per 100g: Energy 837kj/200kcal

Each serving provides

17.9g carbohydrate 5.0g fibre 32.1g protein

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