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Barbecued Beef Kebabs with Vegie Side Skewers of Cherry Tomatoes, Zuchini and Haloumi Cheese

This winning recipe is perfect to serve at your own grand final bash or your neighbour’s BBQ.

Notes

Brush metal skewers with oil or soak wooden skewers in cold water (for about 10 minutes) before threading the beef to help it slip off easily once cooked.

Leave a little space between the cubes of beef so that the heat can get to all sides. Placing thickish onion or capsicum pieces between the beef cubes works well to help space the meat.

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» Top Wine Matches For This Recipe

Angus Hughson

Shiraz, Cabernet Sauvignon and Grenache are the best wines to pair with Barbecued Beef Kebabs with Vegie Side Skewers of Cherry Tomatoes, Zuchini and Haloumi Cheese.

 
 

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