Beef skewers with italian salad

Beef skewers with italian salad


600 g rump steak

1 tbsp olive oil

1 tbsp dried oregano

2 tbsp lemon juice

Italian salad

2 Lebanese cucumbers, cut into cubes

16 cherry tomatoes, halved

1 green capsicum, seeded and cut into 2cm pieces

12 Kalamata olives

50 g mixed lettuce leaves

1 cup (60g) toasted bread croutons

0.25 cup olive oil

2 tbsp vinegar


  • Cut beef into 2cm cubes. Toss beef cubes in a bowl with olive oil and dried oregano. Soak 8 bamboo skewers in cold water for about 10 minutes before using
  • Thread the beef onto the skewers. Preheat the barbecue char-grill plate to moderately-hot before adding the skewers
  • Let the beef skewers cook on one side until moisture appears before you turn. Cook for 3-4 minutes on each side. Drizzle with the lemon juice in the last minute of cooking
  • Remove from the heat and cover loosely with foil, rest skewers for 3 minutes before serving. Serve with the Italian salad
  • To make Italian salad: Toss cucumber, tomatoes, capsicum, olives, lettuce and croutons together. Pile onto 4 plates and drizzle with the oil and vinegar


  • These are the best beef cuts for making kebabs - Beef fillet, rib eye/scotch fillet, sirloin, rump, round and blade. Cut the beef into 2cm cubes
  • When you're threading the beef kebabs, don't pack the beef on too tightly; leave a little space between the pieces so the heat can get to all sides
  • Kebabs with cubed meat take about two minutes for each of the four sides. Total cooking time is about 8 minutes. Don't turn them too often; turn them once to cook each side
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