Recipe video above. Using a marinade infuses the beef with flavour as well as tenderising so you'll have juicy steak pieces even if you opt for a more economical cut of beef. Use the reserved marinade to baste the kebabs as they cook for extra flavour! Buy the beef in a block so you can cut them into large cubes. Marinading time - 24 hours will give you the best results (most tender beef), though even 3 hours is better than not marinating at all. Makes 8 skewers.
Prep time: PT15M
Cook time: PT8M
Total time: PT23M
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Beef Kabobs, beef kebab, beef skewers
- Cut the beef into 3.25cm / 1.3" wide cubes.
- Marinade - Mix Marinade in a bowl. Add beef. Marinate for 3 - 24 hours.
- Cut capsicum and onion into 3.25cm / 1.3" wide squares.
- Thread beef (reserve Marinade), vegetables and mushrooms on each skewer. I use 2 pieces of vegetables between each piece of beef. Thread loosely - don't smush together tightly (helps even cooking).
- Brush kebabs lightly with Reserved Marinade (including vegetables), then drizzle with olive oil.
- Cook and baste - Heat BBQ or large skillet over high heat. Add 1 tbsp oil, then when smoking, cook kebabs in batches for 2 minutes on each side until slightly charred (4 sides = 8 minutes in total), basting with Reserved Marinade as you go.
- Rest and serve - Transfer to plate, cover loosely with foil and rest for 3 minutes before serving. Garnish with parsley if desired. See note for pictured Pink Dipping Sauce.