Beef Kebabs with Southern Spice Rub
Mixed Vegetable Kebab with Rump Steak
Spice rubs are an easy, inexpensive way to add flavour. Rubs keep for months in an airtight container and can be used with steaks, diced meat, minced meat or schnitzel. Rubs can be applied to the meat an hour or up to a day ahead, placed in a resealable plastic bag to marinate and easily transported to the bach or a barbecue. Then just thread onto skewers and grill.
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Special Occasion & Entertaining,
Under 30 Minutes,
500g Quality Mark rump steak
2 tbsp lemon juice
1 tbsp olive oil
Vegetables for threading onto the skewers, eg whole button mushrooms, slices of capsicum and courgette, cherry tomatoes
1 tbsp ground cumin
1 tbsp paprika
1 tsp oregano
1 tsp salt
1 tsp white sugar
1/2 tsp black pepper
To Make Skewers
Mix lemon juice and oil into the diced beef.
Mix spice rub ingredients together, sprinkle over the meat and mix well until the meat is lightly coated.
Refrigerate for at least half an hour, or up to 24 hours.
Chop a selection of vegetables to alternate with the meat.
Slice courgettes into ribbons, fold and slide onto skewers.
Allow 3-4 pieces of marinated meat per skewer, threading them on alternately with prepared vegetables.
Thread the marinated meat and prepared vegetables onto the skewers.
Brush lightly with oil and barbecue or grill for 8-10 minutes, turning to brown all sides.
Serve with a seasonal salad.
Nutrition Information per Serving (222g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)