Contact us


Beef skewers with Italian salad

Share This Recipe



Prep Time


Cook Time



600 g rump steak
1 tbsp olive oil
1 tbsp dried oregano
2 tbsp lemon juice
Italian salad
2 Lebanese cucumbers, cut into cubes
16 cherry tomatoes, halved
1 green capsicum, seeded and cut into 2cm pieces
12 Kalamata olives
50 g mixed lettuce leaves
1 cup (60g) toasted bread croutons
0.25 cup olive oil
2 tbsp vinegar


1 Cut beef into 2cm cubes. Toss beef cubes in a bowl with olive oil and dried oregano. Soak 8 bamboo skewers in cold water for about 10 minutes before using.
2 Thread the beef onto the skewers. Preheat the barbecue char-grill plate to moderately-hot before adding the skewers.
3 Let the beef skewers cook on one side until moisture appears before you turn. Cook for 3-4 minutes on each side. Drizzle with the lemon juice in the last minute of cooking.
4 Remove from the heat and cover loosely with foil, rest skewers for 3 minutes before serving. Serve with the Italian salad.
5 To make Italian salad: Toss cucumber, tomatoes, capsicum, olives, lettuce and croutons together. Pile onto 4 plates and drizzle with the oil and vinegar.


1 These are the best beef cuts for making kebabs - Beef fillet, rib eye/scotch fillet, sirloin, rump, round and blade. Cut the beef into 2cm cubes.
2 When you're threading the beef kebabs, don't pack the beef on too tightly; leave a little space between the pieces so the heat can get to all sides.
3 Kebabs with cubed meat take about two minutes for each of the four sides. Total cooking time is about 8 minutes. Don't turn them too often; turn them once to cook each side.