Ingredients
- 8 beef kebabs
- Slaw: 3 cups finely shredded cabbage, 1 carrot, grated, 2 spring onions, sliced, ¼ cup chopped parsley
- Dressing: 3 tbsp mayonnaise, 1 tbsp lemon juice, 1 tsp Dijon mustard, salt and pepper
- Warm flatbread, to serve
Method
- Toss the slaw vegetables and mix through the dressing.
- Heat an oiled barbecue to high. Cook the kebabs for 8 to 10 minutes, turning every couple of minutes, until browned and medium in the centre.
- Rest for 3 minutes. Serve with the slaw and warm flatbread.