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Charcoal Grilled Easy Beef Skewers with Onion and Capsicum

Looking for a light dinner at the end of long week? These simple, easy-to-assemble kebabs will give you a bang for each bite. Get your grill fired up, sharpen your knife, and enjoy.








1 hour


30 minutes




1 hour 30 minutes


  • 2 kg of grass-fed New York striploin (porterhouse)

  • 4 tbsp olive oil

  • 2 tsp smoked paprika

  • 2 tsp oregano

  • 4 crushed garlic cloves

  • 2 onions in quarters

  • 4 capsicums in quarters

  • Salt & Pepper




Step 1

Bring the meat to room temperature before treating. Remove from packet and pat dry to remove excess meat juice.

Step 2

Cut the New York striploin into thick uniform stakes, around 3cm in width.

Step 3

Take each steak individually and remove the entire strip of fat on its upper side, so that you end up with perfectly lean, trimmed steaks.

Step 4

Cut the trimmed steaks into cubes, approximately 3cm x 3cm.

Step 5

Combine in a bowl with the olive oil, paprika, oregano and crushed garlic. Cut the onions and capsicum and add to the mix so that all ingredients get a good seasoning. Add salt and pepper to taste. Leave to marinate for 1 hour.

Step 6

Prepare your skewers! Thread the meat through, along with capsicum quarters and onion at intervals.

Step 7

Once your charcoal barbecue has reached 100 degrees, it’s time to put your skewers on. If you have a rotator, all the better.

Step 8

Cook for around 30 minutes, on all sides, or until cooked to your preferred internal temperature.

Step 9

Although you could rest for a few minutes, in this case, given we are not cooking a roast or large piece of meat but rather small cubes, it is best to take off the barbecue and eat straight away.

Step 10

Add some French fries, a fresh salad and enjoy.

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