Traffic Light Kebabs Get the kids involved in making these colourful kebabs. They can help wash the vegetables, thread the ingredients onto the skewers and create their own traffic-light pattern. Be careful, skewers are sharp! Dinner Lunch Print this recipe Details Serves: 4Number of ingredients: 9To prep: 20 minutesTo cook: 10 minutesDifficulty: Easy Nutrition per servingKilojoules: 1656Calories: 396Protein: 36gFat: 17gSaturated Fat: 4gCarbohydrates: 21gCarbohydrates per 100g: 3.5gFibre: 7gSodium: 517mgPotassium: 1294mg Ingredients Kebabs 1 kg lean rump steak, cut into 2–3 cm cubes Red: 2 red capsicums, cut into chunks or 2 punnets of cherry tomatoes Yellow: 400 g fresh pineapple, cut into chunks or 2 yellow capsicums, cut into chunks Green: zucchinis, cut into thick half-moons or 2 bunches of asparagus, cut into thirds 16 bamboo or metal skewers Simple marinade 2 tablespoons olive oil 2 tablespoons reduced-salt soy sauce 1 tablespoon lime juice 2 garlic cloves, crushed 1 teaspoon smoked paprika Method Marinade: Combine the olive oil, soy sauce, lime juice, garlic and paprika in a bowl. Add the beef and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 4 hours. If using bamboo skewers, soak them in water for 20–30 minutes. Thread the beef, red capsicum, zucchini and pineapple onto the skewers in a traffic-light pattern. Preheat the barbecue to medium-high heat. Lightly oil the grill if needed. Place the kebabs on the BBQ and cook for about 8–10 minutes, turning regularly, until the beef is cooked to your liking and the vegetables are lightly charred. Rest and serve: Allow the kebabs to rest for a few minutes before serving.
