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.
LEVEL | Beginner |
PRODUCT | BEEF |
PORTIONS | 5 |
PREP TIME | 1 hour |
COOK TIME | 30 minutes |
REST TIME | -- |
TOTAL | 1 hour 30 minutes |
Ingredients:
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
PHOTOS
STEP-BY-STEP
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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