Preparation: 20 minutes | Cooking: 8 minutes | Serves: 4
These healthy beef kebabs are ideal for summer BBQs. We recommend that you add some red onion wedges when you thread the beef, and brush the kebabs with lemon juice and a little olive oil for some extra zing!
- 700g beef sirloin
- 3 small or 2 large zucchini, peeled (or sliced) into ribbons
- 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, parsley leaves and bottled French dressing
- Cut the sirloin into 2cm cubes. Thread the beef and zucchini ribbons (alternating) onto 8 skewers with 4-5 pieces of beef on each skewer.
- Combine the capers, garlic, rind, juice, rosemary and oil. Brush mixture over the beef kebabs. Leave to marinate for 20 minutes.
- Preheat the char-grill plate to medium-hot before adding the kebabs. Let them cook on one side until moisture appears, then turn. Cook for 3-4 minutes on each side.
- Remove beef kebabs from the heat and cover loosely with foil, rest for 3 minutes before serving.
- Serve with salad and lemon wedges on the side.
- Best beef cuts for making kebabs: 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 (and 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 out the meat.