Cut striploin in 3cm cubes. Thread onto nine soaked bamboo skewers.
Combine paprika, tomato juice, onion and tomato in a large deep pan. Bring to boil, reduce heat, and simmer over a low heat for five minutes. Cool. Heat a barbecue or non stick fry pan on high heat.
Cook the kebabs for 3-5 minutes on each side. Toss together capsicum, carrot and salad leaves in bowl. Arrange on a serving platter. Serve kebabs on salad, pour over dressing and garnish with parsley.
Serves 4-5.