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Barbecued beef skewers with honey and soy

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700 g beef rump
2 tbsp warm honey
2 tbsp soy sauce
2 tbsp sherry
1 small bunch shallots, cut into 3cm lengths


1 Pour mixture over the beef in the heavy-based pot. Partially cover, keep the heat low. Simmer for about 75 minutes. Stir occasionally; add water if needed during the cooking time to keep ingredients well covered. Add the apricots and prunes and continue to cook uncovered for 15 minutes or until beef is very tender. Serve with rice or risoni and scatter with slivered almonds.
2 Thread the beef onto the skewers, beginning and ending with a piece of shallot. Brush beef lightly with oil. Preheat the barbecue flat-plate to moderately hot before adding the beef skewers.
3 Let the beef skewers cook on one side until moisture appears before you turn. Cook for 2-3 minutes on each side. Remove from the heat and cover loosely with foil to rest skewers for 2 minutes before serving.


1 These tasty beef skewers can be made in a smaller size and served as nibble at a party or barbecue.
2 Best beef cuts for beef skewers: Use beef stir-fry strips or prepare your own strips from rib eye/scotch fillet/tenderloin, sirloin/porterhouse/New York, rump, boneless blade, round, oyster blade or topside steaks.