Beef, zucchini and lemon kebabs

Satisfy hungry mouths with this quick, easy and tasty summer meal. Perfect for the barbecue and impressive enough for  friends as well as the family.

Tip: Best beef cuts for cooking on skewers; fillet, rib eye/scotch fillet, sirloin, rump, round, topside and blade. Cut the beef into 2cm cubes.

Preparation time: 20 minutes
Cooking time: 5 -10 minutes
Serves 4

700g beef, diced into 2cm pieces
3 small or 2 large zucchini, peeled into ribbons (use a vegetable peeler or thinly slice lengthways)
2 tbsp capers, chopped roughly
2 cloves garlic, crushed
finely grated rind and juice of 1 lemon
1 tbsp chopped fresh rosemary leaves
2 tbsp olive oil
mixed salad (lettuce, avocado slices, olives, parsley leaves)
French dressing
lemon wedges (to serve)

Thread the beef and zucchini ribbons alternatively onto 8 skewers with 4 pieces of beef on each skewer

Combine the capers, garlic, rind, juice, rosemary and oil. Brush this mixture over the beef kebabs. Leave to marinate for 30 minutes if possible

Preheat a large frying pan or barbecue until moderately hot. Cook the beef skewers for 2-3 minutes on each side or until cooked to your liking

Remove the beef skewers from the heat, cover loosely with foil to rest for 3 minutes before serving. Serve with salad and lemon wedges on the side

Recipe provided by
Meat & Livestock Australia, more recipe suggestions go to