Despite the thunder this week, BBQ season is upon us. In fact, this weekend is set to be a scorcher. So this week we’ve got a meaty special from Claudialicious. And if you’re looking to spruce up your outdoor space, have a little read of our 10 Dreamy Garden Ideas To Get Your Outdoor Space Ready For Summer.
There is a lot more to these steak kebabs than meets the eye! I have a secret marinade (well not so secret anymore!) to take these kebabs from average to amazing! When I say steakhouse I mean juicy meat with deep intense flavours. The marinade is made from a mix of Worcester sauce, soy, mustard and lemon, probably things you have in your cupboard right now. They don’t take long to make which makes them a must try for the weekend!
Makes 4 skewers
450-500g thick cut rump steak, quality is key!
1 red pepper, cut into squares
1 green pepper, cut into squares
1 onion, cut into squares
2 tbsp olive oil
1 tbsp Worcester sauce
1 tbsp soy sauce
Squeeze of half a lemon
1 tbsp Dijon mustard
Lots of black pepper
Start by cutting any excess fat off the steak and then dice into chunky pieces.
In a mixing bowl, whisk together the olive oil, Worcester sauce, soy sauce, squeeze of lemon, Dijon mustard and lots of fresh black pepper. Pop the meat in with marinade, cover and refrigerate for at least 1 hour.
Now take your skewers and assemble the kebabs. I always like to start with pepper, then onion and then meat. You should have enough for 4 skewers with 4 pieces of meat on each.
Heat your griddle on a medium/high heat and lightly grease with oil. Once hot place on the kebabs, cook for roughly 3 minutes on each side, if you prefer well done meat I would suggest cooking for longer.
Serve immediately and enjoy!