Charred vegetable and beef skewers with slaw

Author: Liz Macri - Recipe Writer & Editor

Photographer: John Paul Urizar

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Don't miss out on a barbecue favourite while following a low-FODMAP diet - try this recipe!

Serves: 4

Time to make: 35 mins

Hands-on time: 25 mins

Ingredients

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1 tablespoon olive oil
2 tablespoons lemon juice
1 teaspoon dried oregano
½ teaspoon dried chilli flakes
500g lean rump steak, fat trimmed, cut into 2cm pieces
1 large yellow capsicum, deseeded, cut into 2cm pieces
2 small courgettezucchiniXszucchini, summer squashX, cut into 1cm thick rounds
200g grape tomatoes
½ small red or white cabbage, shredded
2 large carrots, peeled, grated
4 shallots, green tops only, thinly sliced
¼ cup lactose-free plain yoghurt (check it doesn’t contain inulin which is high-FODMAP)
2 cups steamed brown rice, to serve

8 skewers

Instructions

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1 Combine the olive oil, 1 tablespoon lemon juice, oregano and chilli in a shallow dish. Add beef and turn to coat. Cover and set aside for 10 minutes.

2 Thread the beef, capsicum, courgettes and tomatoes, alternately on 8 skewers. Heat a large chargrill pan or barbecue hotplate over high heat. Cook skewers, turning, for 5–6 minutes, or until the vegetables are tender and beef is cooked to your liking.

3 Meanwhile, combine cabbage, carrot and shallots in a large bowl. Combine the yoghurt and remaining lemon juice. Add yoghurt dressing to slaw, toss to combine. Serve skewers with slaw and brown rice.

HFG tip

If using wooden skewers, soak them in cold water for 10 minutes before using to prevent burning during cooking.

Nutrition Info (per serve)

Calories 397cal

Kilojoules 1659kJ

Protein 32.1g

Total fat 12.4g

–Saturated fat 3.4g

Carbohydrates 34.8g

–Sugars 8.2g

Dietary fibre 6.8g

Sodium 90mg

Calcium 89mg

Iron 4.5mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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