Herb and Garlic Beef Skewers



Ready In:


Good For:

A quick meal

An easy and delicious meal the whole family will enjoy.


  • 700g beef rump steak, cut into 1cm-thick strips
  • 3 garlic cloves, crushed
  • 1 1/2 teaspoons dried mixed herbs
  • 2 1/2 tablespoons olive oil
  • 8 (about 600g) chat potatoes
  • 1 1/2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1 red capsicum, deseeded, diced
  • 1/2 red onion, diced
  • 80g baby rocket leaves


Step 1

Soak skewers in a shallow dish of cold water for 30 minutes. Drain.

Step 2

Place beef into a bowl with garlic, herbs and 1 tablespoon of oil. Toss to coat. Thread onto skewers. Place onto a plate. Cover. Refrigerate for 1 to 2 hours, if time permits.

Step 3

Meanwhile, cook potatoes in a saucepan of boiling salted water for 15 minutes or until just tender. Drain. Thickly slice.

Step 4

Combine lemon juice, mustard, sugar, remaining 1 1/2 tablespoons oil, and salt and pepper in a screw-top jar. Shake well. Place potatoes into a bowl with capsicum, onion, rocket, and dressing. Toss to combine.

Step 5

Preheat a barbecue grill on high heat until hot. Reduce heat to medium. Cook skewers, turning, for 4 minutes for medium.

Step 6

Serve skewers with potato salad.

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