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Barbecued beef kebabs with capsicum relish

Barbecued beef kebabs with capsicum relish

Serves

4

Prep Time

10

Cook Time

8

Ingredients

600 g rump steak

2 cloves garlic, crushed

1 tsp crushed black peppercorns

1 tbsp oil

4 roasted red capsicums, chopped

2 cloves chopped garlic

0.25 cup roughly chopped parsley leaves

1 tbsp olive oil

shreaded red and white cabbage or cabbage slaw and French dressing to serve

Method

  • Cut beef into 2.5cm cubes. Thread the cubed beef onto 8 skewers with 4 to 5 pieces of beef on each skewer. Combine the garlic, pepper and oil, then brush the mixture over the kebabs
  • Preheat the barbecue char-grill plate or pan to moderately-hot before adding the kebabs. Let the kebabs cook on one side until moisture appears before you turn. Cook for 2 minutes on each side
  • Remove kebabs from the heat and cover loosely with foil. Allow the kebabs to rest for 3 minutes before serving. While kebabs rest, combine the capsicum, garlic, parsley and oil. Serve the beef kebabs with a spoonful of capsicum relish and a salad of shredded red and white cabbage or cabbage slaw tossed with a little French dressing

Tips

  • The best beef cuts for kebabs are sirloin, scotch fillet, rump and oyster blade steak. Cut the beef in 2cm cubes to ensure it cooks evenly
  • When you're threading the beef cubes onto the skewers, leave a little space between the pieces of meat so that the heat can get to all sides
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