The wonderful flavours in these kebabs make them a cut above the usual barbecue food.


  • ½ tbsp Szechwan peppercorns, toasted then ground in a coffee grinder

  • ½ tbsp garlic, mashed to a paste with a little salt.

  • 2 tbsp fresh ginger, grated

  • 2 tbsp orange zest, finely grated

  • 4 spring onions (scallions), finely sliced

  • 1 chilli, finely chopped

  • 2 tbsp runny honey

  • 3 tbsp soy sauce

  • 150ml corn oil

  • 75ml sesame oil

  • Salt and pepper, to season

  • 700g beef fillet or sirloin, cut into 16 cubes

  • 16 cherry tomatoes

  • 16 fresh bay leaves

  • Salad leaves, to serve


  • 1.

    In a food processor, blend the peppercorns, garlic, ginger, orange zest, spring onions and chilli into a paste. In a large bowl, combine the honey, soy sauce and oils with the paste. Season to taste. Pour over the beef and the mushrooms and allow to marinate for at least 4 hours of preferably overnight.

  • 2.

    Soak 8 bamboo skewers in water for 30 minutes to prevent them from burning. Onto each skewer, thread a cherry tomato, followed by a bay leaf, a cube of beef and a button mushroom, and repeat this order once more until the skewers are full. Brush each kebab with the marinade.

  • 3.

    Cook on a barbecue, under a grill or in a griddle pan for 3-4 minutes each side, or until the beef is cooked to your liking, basting with the marinade juices from time to time. Serve immediately.

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