Heat the coals on a barbecue to white hot.
Whisk together the olive oil and ground coriander and marinate the beef in this for 15-20 minutes. After marinating, thread the cubes of beed onto pre-soaked wooden skewers, fitting 4 to a skewer.
Cook on the barbecue for 6-8 minutes until lightly charred on the outside and pink on the inside.
Serve immediately in bowls alongside the sliced red onion and coriander leaves.
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