Ingredients

• 400g/14oz steak
• rump or topside
• 1 red pepper
• cored and deseeded
• 1 green pepper
• cored and deseeded
• 1 tsp crushed coriander seeds
• 3 tbsp vegetable oil
• 15g/½oz chopped fresh coriander
• 1 red chilli
• deseeded and chopped
• 1 garlic clove
• crushed
• 2 tbsp lime juice
• 4 chapatis
• salt and freshly ground black pepper

Directions

• Soak 8 wooden skewers in warm water.
• Cut the beef and peppers into 2.5cm/1in cubes.
• Mix together the coriander seeds
• 2 tablespoons of oil and half the chopped coriander in a bowl and season to taste. Add the beef and peppers and toss to coat. Cover and refrigerate for up to 1 hour.
• Mix together the remaining coriander and oil with the chilli
• garlic and lime juice to make a dressing
• season to taste and set aside.
• Preheat the grill to a hot setting. Thread the beef and peppers on to the skewers. Place the beef skewers on a foil lined tray and grill for 15 minutes
• turning often and basting with the juices. Warm the chapatis under the grill.
• Put two skewers on each chapati
• drizzle over the coriander dressing and serve.