Easy Beef Shish Kebab Recipe (Steak Kabobs)
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.
porterhouse (sirloin) steak (rump also works)
red capsicum (bell pepper), cut into chunks
small red onion, cut into chunks
freshly cracked black pepper
mojo verde (see recipe) - takes 5 minutes
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.
I use a standard Australian 20ml tablespoons (4 teaspoons worldwide)
is so easy to make.
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.
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