Beef, zucchini and lemon kebabs

Beef, zucchini and lemon kebabs


700 g beef sirloin

3 small or 2 large zucchini, peeled into ribbons (use a vegetable peeler or thinly slice lengthways)

2 tbsp capers, roughly chopped

2 cloves garlic, crushed

finely grated rind and juice of one lemon

1 tbsp chopped fresh rosemary leaves

2 tbsp olive oil

A mixed salad of lettuce, avocado slices, olives, and parsley leaves and bottled French dressing to serve with lemon wedges on the side.


  • Cut the beef sirloin into 2cm cubes. Thread the beef and zucchini ribbons alternatively onto 8 skewers with 4-5 pieces of beef on each skewer.
  • Combine the capers, garlic, rind, juice, rosemary and oil. Brush this mixture over the beef kebabs. Leave to marinate for 20 minutes if possible.
  • Preheat the char-grill plate to moderately-hot before adding the kebabs. Let them cook on one side until moisture appears before you turn. Cook for 3-4 minutes on each side. Remove from the heat and cover loosely with foil, rest kebabs for 3 minutes before serving.
  • Serve with salad and lemon wedges on the side.


  • These are the best beef cuts for making kebabs and satay - beef fillet, rib eye/scotch fillet, sirloin, rump, round and blade. Cut the beef into 2cm cubes.
  • Brush metal skewers with a little oil before threading the beef; this makes it easier to remove the meat after cooking. If you’re using wooden skewers soak them in cold water for a short time – to stop them from burning. Square or flat stainless steel skewers are best for cooking kebabs, while short wooden skewers are best for satay.
  • When you’re threading the beef kebabs, leave a little space between the pieces so the heat can get to all sides. Placing the zucchini between the cubes helps to space the meat.
Vector Smart Object-ai Where to buy?