1tablespoonsherry vinegar (or wine vinegar or lime juice)(notes)
2clovesgarlic, roughly chopped
3/4teaspoonground cumin
1/4teaspoonsalt
1/3cuplight extra virgin olive oil
1green chilli, roughly chopped (optional)
1/4avocado (optional)
Dry Rub
2teaspoonspaprika
1 1/2teaspoonsmustard powder
1teaspoononion powder
1teaspoongarlic powder
1teaspoonsalt
1teaspoonsugar
1/2teaspoonfreshly cracked black pepper
1/4teaspooncayenne pepper
Instructions
Mix together the dry rub ingredients and rub all over both sides of the steaks. Put them in the fridge, covered, for at least 2 hours. Take out of the fridge 1/2 an hour before cooking.
For the Mojo Verde
Place all ingredients (except the oil) in the bowl of a food processor. With the processor on low, slowly drizzle in the olive oil until all combined.
For the beef shish kebabs
Soak bamboo skewers for at a least 1/2 an hour before cooking
Cut the steak into large cubes (about 1.5 inches square).
Thread the steak onto bamboo skewers, alternating with capsicum and onion
Heat some oil in a frying pan over medium-high heat, then add the skewers a few at a time. Turn the skewers often and cook them for about 5-7 minutes (depending on how well done you like your steak).
Serve with salad and the mojo verde sauce.
Notes
I use a standard Australian 20ml tablespoons (4 teaspoons worldwide)
EXPERT TIPS
Make sure to soak the bamboo skewers for at least 1/2 an hour before cooking
Shish kebabs are meant to cook quickly so stick with cuts of meat suited to fast cooking like sirloin, porterhouse and rump.
Make sure to get your grill or pan nice and hot before laying the kebabs on top. This will ensure you get a nice
Cut the pieces about 1.5 inches square. This is a good bite size, will brown perfectly on the outside while leaving the inside tender.
Calories: 350kcal
Author: Marie Roffey
Course: appetiser, Appetizer, Dinner, Lunch, Main Course, starters, tapas
Cuisine: American, Australian, World
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