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Marinated Beef & Vegetable Kebabs


3 Garlic Cloves, finely chopped
Knob of Fresh Ginger, finely chopped
1 Orange, grated zest and juice
3 Spring Onions, roughly chopped
2 tbsp Honey
1 tbsp Soy Sauce
2 tbsp Olive Oil
Cracked Black Pepper, to taste
2-3 Rump Steaks (or 80g per Kebab), cut into cubes
20 Button Mushrooms, pieces
20 Cherry Tomatoes
2 large Capsicums, seeded and cubed


Step One: In a medium sized bowl, mix the garlic, ginger, orange zest and spring onions to form a paste. Add in the honey, orange juice, soy sauce and oil, mix until blended. Place the cubed rump steak in the bowl, toss through the marinade and place in the refridgerator for at least 1 hr.
Step Two: Soak your bamboo kebab skewers for 30 minutes, to limit the burning of the skewer on the BBQ.
Step Three: Thread the steak, tomatoes, mushrooms and peppers onto 20 wooden skewers, then cook on the BBQ for 7-8 mins each side or until the steak is thoroughly cooked and golden brown. Turn the kebabs frequently and baste with the marinade from time to time until evenly cooked.
Step Four: Serve alongside a green or garden salad, for a quick, low-fuss dinner.

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