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Teriyaki steak and eggplant skewers

Teriyaki steak and eggplant skewers

7
Points®
Total Time
30 min
Prep
20 min
Cook
10 min
Serves
4
Difficulty
Easy
Eggplant is a great addition to these Japanese-style skewers – it complements the beef perfectly and soaks up all the delicious flavours of the marinade. Remember to soak wooden skewers in water for at least 20 minutes beforehand so they don’t burn during cooking.

Ingredients

Beef sirloin steak, raw

405 g, (buy 2 x 225g steaks), fat trimmed, cut into 3cm pieces

Eggplant

1 medium, cut into 3cm pieces

Green capsicum

1 large, cut into 3cm pieces

Teriyaki sauce

100 ml

Sesame seeds

1 tsp

Oil spray

1 x 3 second spray(s)

Instructions

  1. Combine beef, eggplant and capsicum in a large bowl. Pour over 80ml teriyaki sauce and toss to coat. Cover and set aside to marinate for 20 minutes (or overnight). Reserve remaining teriyaki sauce.
  2. Thread beef, eggplant and capsicum alternately onto 4 wooden or metal skewers. Lightly spray a barbecue or non-stick grill pan with oil and heat over medium-high heat. Cook skewers for 6-8 minutes, turning often and brushing with reserved teriyaki sauce until beef is cooked to your liking and eggplant is tender. Serve sprinkled with sesame seeds.

Notes

Add it: For a fresh finish, scatter finely shredded green shallots over kebabs to garnish and serve up with coleslaw mix.

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