Bring some thrill to the grill with these beef kebabs. Not only are they relatively quick to cook, they’re fun to eat and full of flavour—leaving a slab of meat and sauce for dead. Though they have been enjoyed for centuries, with local variations across the world, the kebab (derived from the Persian word “kabab”, which means “fry”) has been slow on the take-up at the typical Aussie barbie. Given the kebab’s inherent versatility (think of the possible variations on marinades and vegetable combinations) and sensational flavour, it’s time the sausage rolled over to make room for the kebab. These Asian-inspired kebabs use porterhouse—a fine, yet firm textured cut that can stand up to direct grilling and is richly flavoured—or eye fillet, which is super-tender (take care not to overcook it). The steak cubes are threaded with colourful capsicums and onion, which are great pals with meat, and sturdy enough to stay on the skewer. To serve, simply slide off the skewer into a warmed flatbread or home-made naan from Issue 3 Autumn/Winter, add a dob of thick yoghurt, a dab of zingy coconut relish, fold and eat. To make this recipe gluten free, use tamari rather than soy sauce and check that your fish sauce does not contain hydrolized wheat.
- For the marinade, place chilli, garlic and peanuts in the bowl and chop 3 seconds/speed 7. Scrape sides and add the rest of the ingredients and process to a paste 10 seconds/speed 5.
- Pour the marinade over the beef in a dish and coat well; allow to marinate for a minimum of 30 minutes.
- For the relish, chop the roasted peanuts 0.5 seconds/Turbo; do this 2 or 3 times. Set aside. Chop the coriander 3 seconds/speed 7, add the rest of the ingredients to the bowl, including the peanuts, and mix 10 seconds/speed 4.
- Put the skewers together by alternating meat, capsicum and red onion. Barbecue or grill over medium to high heat for 2–3 minutes on each side or until the meat is done to your liking.
- Serve with the relish and yoghurt, flatbreads or naan.
AND… If using wooden skewers, allow them to soak for 20 minutes in cold water before sliding on the meat and vegetables. This will help avoid the wood burning when you grill/barbecue them.