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Rosemary beef skewers with melted capsicums
Rosemary beef skewers with melted capsicums
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Impress with Curtis Stone's savory rosemary beef skewers and spicy roasted bell peppers.
Ingredients:
  • 1 large egg, beaten to blend
  • 500g 3-star beef mince
  • 62.50 ml dry breadcrumbs
  • 40.00 ml finely chopped fresh basil
  • 2 garlic cloves, finely chopped
  • 2 tsp fresh rosemary, finely chopped
  • 36.40 gm olive oil, divided
  • 2 yellow capsicums (400g total), thinly sliced
  • 200g capsicum
  • 3 large truss tomatoes (550g total), halved
  • 20.00 ml red wine vinegar
  • 3/4 tsp hot chilli flakes (optional)
Instructions:
  • To prepare the beef skewers: Preheat the barbecue to medium-high heat. In a large bowl, gently combine mince, breadcrumbs, basil, garlic, egg, rosemary, 1 1/2 tsp sea salt flakes, and 1/2 tsp freshly ground black pepper. Divide into 8 balls (75g each) and shape them tightly into oblong meatballs on skewers, about 9cm long and 3cm in diameter. Rub 1/2 tbsp of oil over the meat. Barbecue skewers on the flat plate, turning occasionally, for roughly 8 minutes until beef is well browned and crusty. Ensure the center shows no pink when pierced. Let skewers rest on a plate for 3 minutes before serving.
  • For the melted capsicum: Preheat a large heavy frying pan directly on the grill. Add remaining 1 1/2 tablespoons of oil when the pan is hot. Cook capsicums for about 12 minutes until tender, stirring frequently. Grate tomato pulp into a bowl using a box grater. Discard skins. Add grated tomato pulp and vinegar to the pan. Cook until reduced by 2/3 and coating the capsicum, about 6-8 minutes. Add chili flakes if desired. Season with salt and pepper. Transfer capsicums and sauce to a serving bowl, top with beef skewers, and serve.

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