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Top down view of steak kabobs with a green sauce.

Easy Beef Shish Kebab Recipe (Steak Kabobs)

Yield: 6 serves
Prep Time: 10 minutes
Cook Time: 10 minutes
0 minutes
Total Time: 20 minutes
5 from 1 vote
Made in less than 30 minutes, this Easy Beef Shish Kebab recipe is perfect for entertaining or just when you want to get out and use the grill. It can be prepared ahead of time too and is delicious served with mojo verde.
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Ingredients

  • 1 kg porterhouse (sirloin) steak (rump also works)
  • ½ red capsicum (bell pepper), cut into chunks
  • ½ small red onion, cut into chunks

Dry Rub

  • 2 teaspoons paprika
  • 1 ½ teaspoons mustard powder
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • ½ teaspoon freshly cracked black pepper
  • ¼ teaspoon cayenne pepper
  • 1 batch mojo verde (see recipe) - takes 5 minutes

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.
  • Make the mojo verde (link above and in notes)

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

  1. I use a standard Australian 20ml tablespoons (4 teaspoons worldwide)
  2. This mojo verde is so easy to make.
  3. Make sure to soak the bamboo skewers for at least 1/2 an hour before cooking.
  4. Shish kebabs are meant to cook quickly so stick with cuts of meat suited to fast cooking like sirloin, porterhouse and rump.
  5. Make sure to get your grill or pan nice and hot before laying the kebabs on top. This will ensure you get a nice.
  6. 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.
MORE DINNER RECIPES!
Calories: 350kcal
Author: Marie Roffey
Course: appetiser, Appetizer, Dinner, Lunch, Main Course, starters, tapas
Cuisine: American, Australian, World
Have you tried this recipe?Rate or comment below and let us know how it was!