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Steak and veggie kebabs

These irresistible kebabs are layered with all the fixings. Tender meat and fragrant veggies in a quick Asian-style marinade, combined with a zesty mayo dip. Get your skewers on!

Ingredients

Marinade

  • 125 ml olive oil
  • 60 ml tamari soy sauce
  • 1 tbsp cider vinegar
  • ½ tsp salt
  • ½ tsp pepper
  • 1 tbsp fresh ginger, grated
  • 3 garlic cloves, roughly chopped

Kebabs

  • 450 g sirloin steak or chuck roast
  • 1 green bell pepper
  • 1 red onion
  • 225 g mushrooms
  • 4 skewers (metal or wooden)

Dip sauce

  • 125 ml mayonnaise
  • ½ tbsp fresh ginger, grated
  • 2 garlic cloves, finely minced
  • 1 tsp tamari soy sauce

Instructions

  • Preheat the grill for 20 minutes on medium heat with the lid down.
  • In a bowl, combine all the ingredients for the marinade. Mix well until evenly incorporated. Set aside a few tablespoons of the marinade in a smaller bowl.
  • Cut the steak into 1-2-inch (3-5 cm) cubes. Place the cubes in the marinade and combine well. Marinate for 10 minutes.
  • Chop green bell pepper into bigger pieces. Cut onion in quarters. Cut mushrooms in half. Everything should be around the same size.
  • Build skewers by alternating meat, mushroom, bell pepper and onion. Drizzle skewers generously with the already used marinade.
  • Place skewers on preheated grill. Spread them out so they don’t touch. Grill for 15-20 minutes, flipping every 5 minutes. When flipping, brush with reserved marinade. Watch out for the flames!
  • Combine all ingredients for the dip. Serve with kebabs and enjoy!
  • No grill prep

If you want to cook the kebabs in the oven, preheat to 200°C, or use the broiler function. Cook skewers for about 20 minutes or until the meat is cooked to your liking.