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Moscow beef skewers
Serves
4
Prep Time
10
Cook Time
8
Ingredients
600 g rump steak
0.5 cup plain thick yoghurt
1 tbsp chopped dill or parsley
2 tsp ground tumeric
boiled baby potatoes and pickled beepoot to serve
Method
- Cut beef into 2cm cubes. Toss beef cubes in a bowl with the yoghurt, dill or parsley and turmeric, season well with salt and pepper. Soak 8 bamboo skewers in cold water for about 10 minutes before using
- Thread the beef onto the skewers. Preheat the barbecue flat-plate or char-grill plate to moderately-hot before adding the skewers
- Let the beef skewers cook on one side until moisture appears. Cook for about 2 minutes on each side
- Let the beef skewers cook on one side until moisture appears. Cook for about 2 minutes on each side
- Remove from heat and cover loosely with foil, rest skewers for 3 minutes before serving. Serve with boiled potatoes and chopped beelioot
Tips
- Best beef steaks for making kebabs: fillet, rib eye/scotch fillet, sirloin, rump, round and blade. Cut the beef into 2cm cubes
- 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
- Kebabs with cubed meat take about two minutes for each of the four sides. Total cooking time is about 8 minutes. Turn them once to cook each side