Home » Beef Recipes » Salt and Chilli Kebabs
Salt and Chilli Kebabs
Serves: 4
Cook: 10 mins
-
Equipment
- Chopping boards
- knives
- garlic crusher
- plate
- chargrill pan
- wooden skewers
- measuring spoons
- spatula
- Three bowls
- Serving dish
-
Ingredients
- 2 Northern Ireland Farm Quality Assured sirloin or rump steaks
- 1 Red onion
- 1 Red pepper
- 1 Yellow pepper
- 1 Courgette
For the marinate:
- 2 15ml (tbsp) Oyster sauce
- 2 15ml (tbsp) Reduced salt soy sauce
For the salt and chilli seasoning:
- 1 5ml (tsp) Sea salt
- 1 5ml (tsp) Mild chilli powder
- 1 5ml (tsp) Chinese 5 spice
-
Method
- Soak 8wooden skewers in cold water and set them aside.
Prepare the ingredients:
- Trim the fat from the beef and cut into bite sized cubes (remember to thoroughly wash your hands after handling raw meat).Mix the salt, chilli powder and five spice powder in a small bowl, set aside 1x5ml (tsp) of the mixed seasoning. Then add the beef chunks to the bowl and rub together (remember to thoroughly wash your hands after handling raw meat).Pour the oyster sauce, and soy sauce into a mixing bowl.Add the steak and mix, cover with clingfilm and marinate for 20 minutes.Peel and cut the onion into 8 wedges.Wash, deseed and cut the peppers into large chunks.Wash and cut the courgette into thick slices, then half these.Thread the beef and the vegetables onto the soaked skewers.
Start to cook:
- Preheat the grill or chargrill pan until smoking (this recipe can also be cooked on a hot BBQ).
- Cook for 1 - 2 minutes on all sides, keep turning the kebabs. Sprinkle with salt and chilli seasoning and continue to cook for a further 30 seconds on all sides.
- Remove from the grill and place on a warm serving plate. Cover with tin foil and rest for 5 minutes.
To serve:
- Serve with any of the following – aside salad, steamed rice, baked potatoes, potato wedges, or pitta breads.
