The sunny summer weather we’ve been having is a fine excuse to fire up the barbie, but if you’re bored of burgers and bangers, Whitley Bay’s Nicholsons Butchers have come up with a tantalising recipe for sticky Northumbrian BBQ beef kebabs to make the best of their prime dry aged rump steak.
The recipe has been inspired by the butchers’ new BBQ packs, designed to serve four people and starting from £24, the collection includes the Bangers and Burgers BBQ Pack, Classic BBQ Pack, Mixed Grill BBQ Pack and BBQ Steak Feast. Their range doesn’t stop there, with plenty of tasty options at their Park View store too.
Nicholsons Butchers’ Stocky Northumbrian BBQ beef kebabs
Kathryn Meadows, owner at Nicholsons Butchers, advises: “The key is using good quality beef and giving it time to marinate. That is what gives you the lovely balance of sweetness, smokiness and char. It is a great recipe for garden get-togethers because most of the preparation can be done in advance.”
Ingredients
- 800g Nicholson’s diced dry aged rump steak, cut into chunky cubes
- 1 red onion, cut into wedges
- 1 red pepper, chopped into chunks
- 1 yellow pepper, chopped into chunks
- *Wooden or metal skewers
Method
- Mix all marinade ingredients together in a bowl.
- Add the beef and coat well. Leave to marinate for at least two hours, or overnight if you have time.
- Thread the beef, peppers and onions onto skewers.
- Cook over a hot BBQ for around eight to ten minutes, turning regularly until beautifully caramelised and cooked to your liking.
- Serve with buttery baby potatoes, crisp salads, homemade coleslaw and plenty of napkins.
