Succulent pieces of beef and red pepper marinated in a flavoursome and spicy marinade make these kabobs the perfect barbecue treat.
Thai Style Beef and Pepper Kabobs
Servings
4
Heat Level
Prep Time
15 mins
Cook Time
15 mins
Ingredients
- 30ml dry sherry
- 60ml dark soy sauce
- 15ml Blue Dragon Oyster Sauce
- 75ml Blue Dragon Hoisin Sauce
- 3 garlic cloves peeled and crushed
- 5cm piece of fresh ginger peeled and finely chopped or grated
- 1 red chilli, de-seeded and finely chopped
- 3 spring onions, trimmed and finely chopped
- salt and pepper for seasoning
- 1 kg/2lb 4oz strip or sirloin steak, diced into 1 inch cubes
- 2 red peppers (large), cored, de-seeded and cut into 1 inch pieces
Instructions
- Put the sherry, soy sauce, oyster sauce, hoisin sauce, garlic, ginger, chilli and spring onions into a large bowl and mix until well combined. Season with salt and pepper to taste.
- Mix the steak cubes and pepper chunks in the marinade (ensure each piece is coated), cover with cling film and marinate in the fridge for at least 2 hours or preferably overnight so the flavours can really infuse the meat.
- Once marinated thread the steak and pepper pieces alternately onto skewers.
- Barbecue the kabobs over hot coals or on a grill, turning them occasionally, for 10-12 minutes, or until the meat is cooked to your liking. Serve.
Recipe calls for
Notes
If you are using wooden skewers soak them in water for at least 30 minutes beforehand. This is helpful to stop skewers from burning over a barbeque grill.
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