Paired with tangy pickled onions, these tasty spicy lime beef skewers are an easy lunch or dinner. Serve them with hommus, naan and toasted pine nuts.
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COOK. STORE. SAVE.
Clever storage: Pine nuts can be a more costly ingredient, so it pays to store them right. Keep them in an airtight container in the fridge for up to 3 months, or freeze for up to 6 months. Pine nuts that have been kept too long can turn rancid and have a bitter taste.
We’re going to let you in on a little secret: the key to a stress-free BBQ is skewers. All the prep is done ahead and they’re quick to cook, too. Sure, you can get fancy with your skewers – think koftas from the Middle East or yakitori from Japan – but we’ve kept our beef skewers recipe deliberately simple with just a couple of ingredients, a simple pickle, plus heat-and-serve naan breads.
The first step is deciding on the skewer itself. Bamboo skewers do the job but can burn on the BBQ. To stop this, soak them in water for at least 3-4 hours before loading with ingredients. Metal skewers are reusable but will get extremely hot on the BBQ, so handle with care when cooking and serving.
We’ve used diced beef for this recipe to save you time, but other steak for skewers includes rump steak (generally a cheaper cut and full of flavour), scotch fillet (which has a rich meaty flavour) or eye fillet (super tender but more costly).
You need to cut all your ingredients for the kebabs to the same size so they cook evenly. For this BBQ beef skewers recipe, we’ve kept it basic with steak and capsicum. If you want to add extra ingredients, go for onion, zucchini or mushrooms (just nothing too soft). Alternate the ingredients onto the skewers for colour and flavour and don’t squish them too tightly together – the heat needs to circulate around the ingredients for even cooking.
Any number of marinades will work for this basic kebab recipe, but for our money you can’t go past citrus flavours on classic BBQ steak skewers. The lime, garlic and chilli add a real zing. Combine the beef and lime mix just before cooking.
Keep rotating the skewers regularly to get an even char if you’re using a flat plate or even grill marks if you’re using a chargrill. The BBQ beef skewers marinade will caramelise as the kebabs cook – some charred bits are fine but if they start to get overly browned, move the skewers to a cooler part of the BBQ to finish cooking.
Remember the name of the game is easy. Pop the skewers on a larger platter and let everyone serve themselves. We suggest holding the naan in one hand and sliding the ingredients off the skewer into the bread. Then simply top with the pickled onion and the hommus. This will save on washing up, too!
Want to serve a variety of skewers at your BBQ? Try these BBQ chicken skewers with green salsa and these lamb meatball skewers with tomato salad. For more ideas and inspiration, check out our collection of BBQ recipes and beef recipes.