This delicious recipe for beef skewers, will be a hit on the barbecue with your family and friends.


  • 1kg sirloin / porterhouse steaks (cut into 3cm cubes)

  • 2 tbsp extra virgin olive oil

  • 2 tsp sumac

  • 1 tsp rock salt

  • 1/2 tsp whole black peppercorns

  • 1/2 tsp ground cumin

  • 1 garlic clove, peeled

  • 1 red capsicum (deseeded, cut into 3cm squares)

  • 1 green capsicum (deseeded, cut into 3cm squares)


  • 1.

    If using wooden skewers, pre-soak them in cold water for about one hour. This will stop the skewers from burning when in contact with heat.

  • 2.

    In a mortar and pestle, add whole peppercorns and rock salt. Grind until you have a fine ground. Add cumin and garlic and pound until well combined and garlic resembles a paste. Add olive oil and mix through. Set aside.

  • 3.

    Thread beef cubes onto skewers, alternating with red and green capsicum. You should be able to fit four cubes of beef and three squares of capsicum onto each skewer.

  • 4.

    Place beef kebabs on a tray and using a pastry brush, marinade onto all sides of the beef kebab. Cover tray and refrigerate for one hour. If short on time, refrigerating isn’t essential.

  • 5.

    Preheat a barbecue or grill on high until hot. Reduce the heat to medium. Cook the beef kebabs for four minutes on one side. Turn and cook for a further two minutes for medium rare. Leave to rest for six minutes before serving.

  • 6.

    Serve with your choice of salad and a side of hummus.

Nutritional information

Nutritional analysis per serving (10 servings)

  • Energy 188kj
  • Fat Total 9g
  • Saturated Fat 3g
  • Protein 22g
  • Carbohydrate 1g
  • Sugar 1g
  • Sodium 284mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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