Using a marinade infuses the beef with flavour as well as tenderising so you'll have juicy steak pieces even if you opt for a more economical cut of beef. Use the reserved marinade to baste the kebabs as they cook for extra flavour! Makes 8 skewers.
Ingredients
- 750g / 1.5 lb Cape Grim beef sirloin steak tips or other steak cut of choice
- 3 capsicum / bell peppers (red, yellow green)
- 1 large red onion
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16 small mushrooms , 3.25cm / 1.3" wide
Marinade:
- 1 tsp minced garlic (2 large garlic clove)
- 1 tsp onion powder (or sub with garlic powder)
- 2 1/2 tbsp soy sauce (Note 2)
- 2 tbsp Worcestershire sauce
- 2 tbsp balsamic vinegar
- 1 tbsp vegetable oil (or other neutral flavoured oil)
- 1/4 tsp black pepper
Cooking:
- 16 flat metal skewers or wood skewers , 25 - 30cm / 10 - 12" (Note 3)
- Olive oil , for drizzling and cooking
- Finely chopped parsley , garnish (optional)
Instructions
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Cut the beef into 3.25cm / 1.3" wide cubes.
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Mix Marinade in a bowl. Add beef. Marinate for 1 - 24 hours, minimum 20 minutes.
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Cut capsicum and onion into 3.25cm / 1.3" wide squares.
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Thread beef (reserve Marinade), vegetables and mushrooms on each skewer. I use 2 pieces of vegetables between each piece of beef. Thread loosely - don't smush together tightly (helps even cooking).
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Brush kebabs lightly with Reserved Marinade (including vegetables), then drizzle with olive oil.
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Heat BBQ or large skillet over high heat. Add 1 tbsp oil, then when smoking, cook kebabs in batches for 2 minutes on each side until slightly charred (4 sides = 8 minutes in total), basting with Reserved Marinade as you go.
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Transfer to plate, cover loosely with foil and rest for 3 minutes before serving. Garnish with parsley if desired.
