appetite magazine
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
  1. Mix all marinade ingredients together in a bowl.
  2. Add the beef and coat well. Leave to marinate for at least two hours, or overnight if you have time.
  3. Thread the beef, peppers and onions onto skewers.
  4. Cook over a hot BBQ for around eight to ten minutes, turning regularly until beautifully caramelised and cooked to your liking.
  5. Serve with buttery baby potatoes, crisp salads, homemade coleslaw and plenty of napkins.
Recipe by appetite magazine at https://www.appetitemag.co.uk/nicholsons-butchers-stocky-northumbrian-bbq-beef-kebabs/