This dish is so simple it will be done in no time. Grilled veg and Spanish-inspired beef skewers pair perfectly with a super fresh basil pesto salad. Ideal for braai night if you’re feeling festive. Rainy night? This one works well in the oven too!
Weber’s Spanish Beef Skewers
Weber’s Spanish Beef Skewers
with pumpkin seeds & basil pesto
Hands on Time: 15 - 35 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Beef
- Chipotle Chilli Flakes
- Free-range Beef Stroganoff
- Green Beans
- NOMU Spanish Rub
- Pesto Princess Basil Pesto
- Pickled Bell Peppers
- Pumpkin Seeds
- Red Onion
- Red Onions
- Tomato
- Tomatoes
- Wooden Skewers
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Tinfoil (for Weber)
SKEWERS & SEEDS
Prepare the oven or Weber according to the Chef’s Tip instructions. Place the skewers in a shallow dish, cover with water, and soak for 10 minutes. Place the pumpkin seeds in a pan over medium heat and toast for 3-5 minutes until beginning to pop. Remove from the pan and set aside.
A POP OF PESTO
In a bowl, combine the diced tomato, the pesto, a drizzle of oil, and seasoning. Just before serving, add the toasted pumpkin seeds.
ONE, TWO, THREAD
Separate the onion wedges into petals. Pat the beef stroganoff dry with paper towel. In a bowl, combine the rub, the chipotle flakes (to taste), the beef, the onion petals, and seasoning. Thread 1 beef strip and 1 onion petal on to a skewer, making sure they are secure. Repeat in the same order, filling up each skewer, until all the skewers are full. Coat the skewers in any remaining chipotle marinade.
WEBER BRAAI OPTION
Place any remaining onion petals & stroganoff, the trimmed green beans, and the drained pickled pepper into a tinfoil parcel, keeping the top open for the moisture to escape. Once the coals are ready on the Weber and the grid is cleaned down, place the beef skewers over the hottest area of the coals. Place the veg parcel alongside over a cooler area of the coals. Braai the skewers for 2-3 minutes per side until browned and cooked through. Toss the veg occasionally to allow for even cooking. Remove the skewers and veg parcel from the heat and set aside to rest for a minute. Remove the veg from the tinfoil before serving.
OVEN ROASTING OPTION
Place the beef skewers on half of a roasting tray. Place any remaining onion petals & stroganoff, the trimmed green beans, and the drained pickled peppers on the other half of the tray. Coat in oil and seasoning. Roast in the hot oven for 8-10 minutes until cooked through, shifting halfway.
READY THE NAPKINS!
Plate up the beef skewers and side with the veg. Serve with the pesto tomato salad. Enjoy, Braai Master!
Wooden Skewers - 3
Pumpkin Seeds - 10g
Tomato - 1
Pesto Princess Basil Pesto - 10ml
Red Onion - 1
Free-range Beef Stroganoff - 150g
NOMU Spanish Rub - 10ml
Chipotle Chilli Flakes - 5ml
Green Beans - 80g
Pickled Bell Peppers - 40g
SKEWERS & SEEDS
Prepare the oven or Weber according to the Chef’s Tip instructions. Place the skewers in a shallow dish, cover with water, and soak for 10 minutes. Place the pumpkin seeds in a pan over medium heat and toast for 3-5 minutes until beginning to pop. Remove from the pan and set aside.
A POP OF PESTO
In a bowl, combine the diced tomato, the pesto, a drizzle of oil, and seasoning. Just before serving, add the toasted pumpkin seeds.
ONE, TWO, THREAD
Separate the onion wedges into petals. Pat the beef stroganoff dry with paper towel. In a bowl, combine the rub, the chipotle flakes (to taste), the beef, the onion petals, and seasoning. Thread 1 beef strip and 1 onion petal on to a skewer, making sure they are secure. Repeat in the same order, filling up each skewer, until all the skewers are full. Coat the skewers in any remaining chipotle marinade.
WEBER BRAAI OPTION
Place any remaining onion petals & stroganoff, the trimmed green beans, and the drained pickled pepper into a tinfoil parcel, keeping the top open for the moisture to escape. Once the coals are ready on the Weber and the grid is cleaned down, place the beef skewers over the hottest area of the coals. Place the veg parcel alongside over a cooler area of the coals. Braai the skewers for 2-3 minutes per side until browned and cooked through. Toss the veg occasionally to allow for even cooking. Remove the skewers and veg parcel from the heat and set aside to rest for a minute. Remove the veg from the tinfoil before serving.
OVEN ROASTING OPTION
Place the beef skewers on half of a roasting tray. Place any remaining onion petals & stroganoff, the trimmed green beans, and the drained pickled peppers on the other half of the tray. Coat in oil and seasoning. Roast in the hot oven for 8-10 minutes until cooked through, shifting halfway.
READY THE NAPKINS!
Plate up the beef skewers and side with the veg. Serve with the pesto tomato salad. Enjoy, Braai Master!
Wooden Skewers - 6
Pumpkin Seeds - 20g
Tomatoes - 2
Pesto Princess Basil Pesto - 20ml
Red Onion - 1
Free-range Beef Stroganoff - 300g
NOMU Spanish Rub - 20ml
Chipotle Chilli Flakes - 10ml
Green Beans - 160g
Pickled Bell Peppers - 80g
SKEWERS & SEEDS
Prepare the oven or Weber according to the Chef’s Tip instructions. Place the skewers in a shallow dish, cover with water, and soak for 10 minutes. Place the pumpkin seeds in a pan over medium heat and toast for 3-5 minutes until beginning to pop. Remove from the pan and set aside.
A POP OF PESTO
In a bowl, combine the diced tomato, the pesto, a drizzle of oil, and seasoning. Just before serving, add the toasted pumpkin seeds.
ONE, TWO, THREAD
Separate the onion wedges into petals. Pat the beef stroganoff dry with paper towel. In a bowl, combine the rub, the chipotle flakes (to taste), the beef, the onion petals, and seasoning. Thread 1 beef strip and 1 onion petal on to a skewer, making sure they are secure. Repeat in the same order, filling up each skewer, until all the skewers are full. Coat the skewers in any remaining chipotle marinade.
WEBER BRAAI OPTION
Place any remaining onion petals & stroganoff, the trimmed green beans, and the drained pickled pepper into a tinfoil parcel, keeping the top open for the moisture to escape. Once the coals are ready on the Weber and the grid is cleaned down, place the beef skewers over the hottest area of the coals. Place the veg parcel alongside over a cooler area of the coals. Braai the skewers for 2-3 minutes per side until browned and cooked through. Toss the veg occasionally to allow for even cooking. Remove the skewers and veg parcel from the heat and set aside to rest for a minute. Remove the veg from the tinfoil before serving.
OVEN ROASTING OPTION
Place the beef skewers on half of a roasting tray. Place any remaining onion petals & stroganoff, the trimmed green beans, and the drained pickled peppers on the other half of the tray. Coat in oil and seasoning. Roast in the hot oven for 10-12 minutes until cooked through, shifting halfway.
READY THE NAPKINS!
Plate up the beef skewers and side with the veg. Serve with the pesto tomato salad. Enjoy, Braai Master!
Wooden Skewers - 9
Pumpkin Seeds - 30g
Tomatoes - 3
Pesto Princess Basil Pesto - 30ml
Red Onions - 2
Free-range Beef Stroganoff - 450g
NOMU Spanish Rub - 30ml
Chipotle Chilli Flakes - 15ml
Green Beans - 240g
Pickled Bell Peppers - 120g
SKEWERS & SEEDS
Prepare the oven or Weber according to the Chef’s Tip instructions. Place the skewers in a shallow dish, cover with water, and soak for 10 minutes. Place the pumpkin seeds in a pan over medium heat and toast for 3-5 minutes until beginning to pop. Remove from the pan and set aside.
A POP OF PESTO
In a bowl, combine the diced tomato, the pesto, a drizzle of oil, and seasoning. Just before serving, add the toasted pumpkin seeds.
ONE, TWO, THREAD
Separate the onion wedges into petals. Pat the beef stroganoff dry with paper towel. In a bowl, combine the rub, the chipotle flakes (to taste), the beef, the onion petals, and seasoning. Thread 1 beef strip and 1 onion petal on to a skewer, making sure they are secure. Repeat in the same order, filling up each skewer, until all the skewers are full. Coat the skewers in any remaining chipotle marinade.
WEBER BRAAI OPTION
Place any remaining onion petals & stroganoff, the trimmed green beans, and the drained pickled pepper into a tinfoil parcel, keeping the top open for the moisture to escape. Once the coals are ready on the Weber and the grid is cleaned down, place the beef skewers over the hottest area of the coals. Place the veg parcel alongside over a cooler area of the coals. Braai the skewers for 2-3 minutes per side until browned and cooked through. Toss the veg occasionally to allow for even cooking. Remove the skewers and veg parcel from the heat and set aside to rest for a minute. Remove the veg from the tinfoil before serving.
OVEN ROASTING OPTION
Place the beef skewers on half of a roasting tray. Place any remaining onion petals & stroganoff, the trimmed green beans, and the drained pickled peppers on the other half of the tray. Coat in oil and seasoning. Roast in the hot oven for 10-12 minutes until cooked through, shifting halfway.
READY THE NAPKINS!
Plate up the beef skewers and side with the veg. Serve with the pesto tomato salad. Enjoy, Braai Master!
Wooden Skewers - 12
Pumpkin Seeds - 40g
Tomatoes - 4
Pesto Princess Basil Pesto - 40ml
Red Onions - 2
Free-range Beef Stroganoff - 600g
NOMU Spanish Rub - 40ml
Chipotle Chilli Flakes - 20ml
Green Beans - 320g
Pickled Bell Peppers - 160g
Woolies Products in this dish
