Shish kebabs

June 1, 2017

Shish kebabs

Ingredients

500g sirloin steak, trimmed of fat and cut into 3cm cubes
1 batch sirloin marinade (recipe below)
1 red capsicum
1 green capsicum
1 yellow capsicum
1 corn cob
1 large red or white onion
16 small button mushrooms
extra virgin olive oil, for cooking
barbecue sauce (optional), to serve
ketchup (optional), to serve

Soak 4 stainless steel skewers or bamboo skewers in water for 15 minutes.

Cut the steak into 3cm squares. Place in a plastic container or a large sealable plastic bag with the sirloin marinade. Reserve some marinade for basting while cooking.

Place in the refrigerator for 3 hours or up to 2 days. Remove steak and discard excess marinade.

Preheat barbecue grill to high heat, 230ºC.

Cut the capsicum and onion into 3cm squares and corn into 3cm pieces.

Thread a beef cube, one each of the capsicum, onion and a mushroom alternately on the skewers. Repeat.

Each skewer should hold about four cubes of steak along with their accompanying vegetables.

Oil the surface of the barbecue grill and cook the kebabs until medium rare, turning and basting as needed with the reserved marinade.

Serve hot on the skewers with any sauces of choice.

NOTE: Consider a seafood option using prawns or lobster (cut in chunks) or make a ‘surf and turf’ by mixing the seafood with the steak. If using seafood, baste with garlic butter or a little oil so that the seafood cooks at the same rate as the vegetables. Make sure all ingredients you put on the skewers are the same thickness and density so they cook at the same rate. Although you can cook this on a gas barbecue, you really get the best results if you use charcoal. When turning the kebabs, make sure you use tongs.


Sirloin marinade

2 tablespoons soy sauce
1 tablespoon extra virgin olive oil
1 tablespoon horseradish
1 tablespoon Worcestershire sauce
1⁄2 teaspoon garlic, crushed
1⁄2 teaspoon salt
1⁄2 teaspoon freshly ground black pepper

Mix ingredients together either by hand or in a blender until thoroughly mixed. Place the marinade and meat in a sealable plastic bag. Squeeze out all the air.

Marinate for at least 1–2 hours or up to 24 hours.


Texan BBQ, New Holland Publishers RRP $45 available from all good bookstores or online newhollandpublishers.com

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