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Barbecued beef and vegetable kebabs
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Grill up flavorful spiced beef and veggie skewers for a delicious family dinner.
Ingredients:
  • 60ml (1/4 cup) olive oil
  • 1 fresh red birdseye chilli, finely chopped
  • 1 garlic clove, crushed
  • 20.00 ml fresh thyme leaves
  • Salt & freshly ground black pepper
  • 500g beef rump steak, fat trimmed, cut into 2cm cubes
  • 200g button mushrooms, halved
  • 1 red capsicum, deseeded, cubed
  • 2 zucchini, thickly sliced
  • 2 corn cobs, husks and silk removed, cut into quarters
  • 27.30 gm olive oil, extra
  • 3 tsp red wine vinegar
  • 80g salad leaves, washed, dried
Instructions:
  • In a small bowl, mix together the oil, chili, garlic, thyme, salt, and pepper. Soak 12 bamboo skewers in cold water for 5 minutes, then dry them with paper towels. Thread beef, mushrooms, bell peppers, and zucchini onto the skewers, alternating between each ingredient. Finally, brush the skewers with the oil mixture.
  • Cut 8 pieces of foil large enough to wrap each piece of corn. Place a piece of corn in the center of each foil piece and brush with some of the leftover oil mixture. Enclose the corn by wrapping up the foil.
  • Preheat a barbecue grill or chargrill on high, then reduce to medium heat. Cook the corn parcels, turning frequently, for about 15 minutes until the corn is vibrant yellow and the kernels are tender yet crisp.
  • After simmering the corn for 5 minutes, gracefully place the skewers on the barbecue. Cook them for 6-8 minutes, turning and basting with the remaining oil mixture occasionally, until perfectly cooked. If using a chargrill, cook the skewers in two batches.
  • In a small jug, whisk together the excess oil, vinegar, salt, and pepper. Divide the kebabs, corn pieces, and salad leaves among serving bowls. Generously drizzle the dressed salad leaves and serve promptly.

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