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Crunchy meaty skewers

  • Serves 2
  • 1 hour 0 mins


225g Northern Ireland Farm Quality Assured lean rump steak

1 x 15ml spoon (1 tbsp) coriander seeds

½ x 5ml spoon (½ tsp) black peppercorns

1 x 15ml spoon (1 tbsp) fresh thyme

1 lime

1 x 15ml spoon (1 tbsp) olive oil

Pinch of chilli powder


Pestle and mortar, juicer, zester, measuring spoons, mixing bowl, mixing spoon, chopping board, knife, cling film, skewers, grill pan, oven gloves.


  1. Place the coriander seeds, peppercorns and thyme in the pestle and mortar and crush together.
  2. Zest and juice the lime.
  3. Place the lime juice and zest, olive oil and chilli powder in a bowl. Add the crushed coriander seeds, peppercorns and thyme.  Mix together to make the marinade.
  4. Cut the beef into small cubes and add to the marinade. Mix well.  Remember to wash your hands thoroughly after handling raw meat.
  5. Cover the bowl with cling film and refrigerate, leave to marinate for 30 minutes to 4 hours.
  6.  Pre-heat a medium grill.
  7. Remove the meat from the fridge and carefully thread onto skewers.  Remember to wash your hands thoroughly after handling raw meat.
  8. Place the skewers onto a grill pan and grill for 12-15 minutes, turning half way through cooking.
  9. Serve the skewers with noodles and a little yoghurt mixed with spring onion and cucumber.

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