Makes 8 large kebabs:
- 800g of beef (use tender grill cuts like rump or sirloin)
- 2 tbsp wholegrain mustard
- 1 tbsp dijon mustard
- 2 tbsp honey
- 2 tbsp olive oil
- Italian herb mix (Chop or pound basil, oregano, thyme and parsley into a superfine mix, almost resembling a paste. Alternatively, you can buy the paste in tubes at Cold Storage.)
- Freshly ground black pepper
- 1/2 tsp salt
- 1 capsicum, seeded and sliced into 2x2cm squares
- 1 onion, peeled and sliced into 2x2cm squares
Dice beef into small cubes, about 2x2cm. You don't want the cubes too large as it will take the beef too long to cook on the barbeque. Also, smaller sized cubes absorb more of the marinade which makes them uber tasty.
Add all seasonings except the salt and mix well. Cover with cling wrap or store in an airtight container and marinate in the fridge for at least 3-4 hours, or overnight preferably.
When ready to cook, season with salt. Skewer onto metal or wet bamboo skewers, alternating with 1 slice of onion and capsicum between each piece of meat. Be sure to pack each piece firmly against each other to prevent any rolling around while you turn them on the grill. Skewers should hold about 5-6 pieces of meat.
The small size of the meat pieces means that these babies cook real fast. Slap one on the blazing hot grill and the moment it starts to colour, flip it around and let the other side colour, and you're ready to eat. The beef will be done medium to medium rare.
See the rest of the BBQ Bonanza menu here:
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