Steak Kebabs

Rainbow vegetable skewers threaded with cubes of marinated fillet steak, charred over the grill and served over turmeric rice with a crunchy cucumber-and-spinach salad in a garlicky tahini dressing. It is a proper plate — smoky, fresh and satisfying — and it looks a treat. The tahini dressing pulls the whole thing together.

Why this works

• A simple oil, lemon, garlic and oregano marinade tenderises the fillet and seasons it through.
• Grilling over a high heat gives the steak and vegetables a smoky char while keeping the meat juicy.
• A pourable tahini dressing, loosened with water and sharpened with lemon, brings creamy richness and ties the plate together.
• Turmeric rice with peas makes a golden, gently spiced bed that soaks up the juices.

Ingredient notes and swaps

• Fillet is beautifully tender; rump or sirloin work well too, cut into even cubes.
• Vary the vegetables — courgette, mushrooms and red onion all grill brilliantly.
• Tahini makes the signature dressing; a garlicky yoghurt is a lighter alternative.
• No grill? A griddle pan or hot barbecue gives the same char.

Steak Kebabs

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Nothing quite like rainbow veggie Kebabs dotted with succulent cubes of marinated Fillet Steak, charred to perfection over the grill. We complete this dish by resting the kebabs over a bed of rice together with crunchy spinach and cucumber salad tossed in a garlicky tahini dressing

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Prep Time 30 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 2 people

Course: Main Course

Cuisine: Middle Eastern

Calories: 1390

Ingredients Method Nutrition Notes

Ingredients

  

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• 300g Beef Fillet Mignon Steak cubed
• 1/2 Tsp Oregano
• 1/4 Tsp Chilli Flakes
• 7 Tbsp Extra Virgin Olive Oil
• 2 Tbsp Lemon Juice
• 3 Garlic Cloves, crushed
• Sea Salt
• 4 Tbsp Smooth Tahini
• 1 Tsp Honey
• Freshly ground Black Pepper
• 120g Basmati Rice
• 1 Tsp Turmeric
• 60g Frozen Peas
• Oil, for grilling
• 1 Red Onion, cut into cubes
• 1 large Red Pepper, cut into cubes
• 1 large Green Pepper, cut into cubes
• 16 Cherry Tomatoes
• 1/2 Cucumber, thinly sliced into quarter moons
• 30g Baby Spinach

Method

 

1. In a large bowl, combine the Steak, Oregano, Chilli Flakes, 1 tablespoon Olive Oil, 1 tablespoon Lemon Juice, 3 crushed Garlic cloves, and 1 teaspoon Sea Salt
2. Cover and let marinate at room temperature for at least 30 minutes or up to 2 hours, or refrigerate up to 4 hours
3. Meanwhile, in a small bowl, combine remaining 1 tablespoon Lemon Juice and 1 crushed Garlic clove
4. Then season with a large pinch of salt
5. Let sit about 20 minutes
6. Add Tahini, Honey, 3 tablespoons Olive Oil, and 3 tablespoons Water to dressing
7. Vigorously whisk, adding more water as needed, until smooth and easily pourable
8. Season with Salt and Black Pepper
9. Set aside
10. Bring a small saucepan to the boil and add the Basmati Rice and Turmeric
11. Simmer for 10 minutes until Rice is cooked
12. Add the Peas and allow to cool slightly
13. Drain and mix the Rice and Peas together
14. Prepare a grill for high heat
15. Thread 4 skewers with Steak, Onion, Pepper, and Tomatoes, alternating with 3 to 4 Steak cubes per skewer.
16. Drizzle kebabs with remaining 2 tablespoons Olive Oil
17. Season with Salt and Black Pepper
18. Grill skewers, turning occasionally, until vegetables are tender and meat is cooked to your taste
19. 5 to 10 minutes total
20. Transfer kebabs to a plate
21. In a large bowl, toss Cucumbers and Spinach with half of reserved dressing
22. Spoon the Rice on 2 serving plates
23. Top with the Kebabs
24. Drizzle remaining dressing over the Kebabs
25. Divide the Cucumber salad between the 2 plates
26. Serve and enjoy

Nutrition

Calories: 1390kcalCarbohydrates: 74gProtein: 58gFat: 99gSaturated Fat: 17gSodium: 180mgFiber: 18gSugar: 31g

Notes

For an extra tender chew, slice the steak across the grain against the fibres of the meat. If you're using wooden skewers, remember to soak them in water for at least 30 minutes before grilling to prevent them from burning. Feel free to customise your veggie selection! Bell peppers, courgette, and mushrooms are all great additions to kebabs.

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Tips for success

• Slice or cube the steak across the grain for the most tender bite.
• Soak wooden skewers in water for 30 minutes so they do not burn under the grill.
• Do not pack the skewers too tightly; a little space lets everything cook evenly.

Make ahead, storage and reheating

• Marinate the steak up to 4 hours ahead and make the tahini dressing in advance, loosening with a little water before serving. Cook the skewers to order for the best char; the rice can be made ahead and gently reheated.

What to serve it with

• The turmeric rice and cucumber salad are built in; warm flatbreads and a spoon of hummus round it out for a mezze-style spread.

FAQ

Which steak is best for kebabs? Fillet for tenderness; rump or sirloin also work well, cut into even cubes.

Can I cook them without a grill? Yes — a hot griddle pan or barbecue gives the same char.

How do I stop wooden skewers burning? Soak them in water for at least 30 minutes before grilling.

Can I make the dressing ahead? Yes — it keeps in the fridge; loosen with a little water before serving.

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