Steak and vegetable kebabs
Veggie loaded skewers for the BBQ
Serves
6 - 8
Prep Time
20 mins
Cook Time
20 mins
Got veggies hanging out in the fridge looking a bit sad? Give them a glow-up with these sizzling steak and vegetable skewers. They’re the ultimate summer BBQ move and loaded with smokey, flame-kissed flavour we chase when the sun’s out.
Mix and match whatever’s on hand, thread it all onto skewers, and let the grill do the magic. Perfect for easy entertaining, backyard BBQs, and those festive feasts where “just one more skewer” always turns into three.
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ShareIngredients
800g Quality Mark rump steaks
2 Tbsp olive oil
2 tsp ground cumin
½ tsp salt
2 Tbsp fresh rosemary
chopped2 garlic cloves
crushed2 Tbsp lemon juice
1 red capsicum
1 red onion
2 courgettes
Method
In a large container, mix together the olive oil, cumin, salt, rosemary, garlic and lemon juice.
Cut the steak into large cubes and stir through the marinade. Cover and marinate in the fridge for 20 minutes.
Soak 8 bamboo skewers in water.
Slice the capsicum, red onion and zucchini into bite size pieces.
Thread the steak pieces and vegetables onto the skewers, alternating as you go. Chill until ready to cook.
Heat the BBQ to high and cook skewers for a few minutes on each side, until the vegetables are cooked and the steak is cooked to your liking.
To get ahead you can make these earlier in the day or the night before ready to BBQ.
Swap the rump steak for boneless lamb leg steaks.
