Braai-style beef kebabs threaded with baby tomatoes, onion and succulent beef marinated in BBQ sauce. Served with sweet potato wedges, charred corn and peppers and garnished with parsley – Summer here I come!
Beef Kebabs
Beef Kebabs
with charred gem lettuce & roasted sweet potato wedges
Hands on Time: 15 - 40 minutes
Overall Time: 40 - 70 minutes
Ingredients:
- Baby Gem Lettuce
- Baby Tomatoes
- BBQ Sauce
- Beef
- Corn
- Free-Range Beef Schnitzel (without crumb)
- Fresh Parsley
- Gem Lettuce
- Onion
- Pickled Bell Peppers
- Sweet Potato
- Wooden Skewers
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
SUCCULENT ‘TATOES
Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
PREP STEP
Place the skewers in a shallow dish, cover with water, and allow to soak for 10 minutes – this prevents them from burning when over the heat. Separate the layers of the onion wedges into petals.
A-MAIZE-ING!
Place a pan or a griddle pan over a high heat with a drizzle of oil. When hot, fry the drained corn for 3-4 minutes until charred, shifting occasionally. Remove from the heat. Place in a bowl with the chopped pickled peppers and ¾ of the chopped parsley.
CHAR THE LEAVES
Halve the lettuce head lengthways, keeping the stem intact. Gently rinse and pat dry. Return the pan to a medium heat with a drizzle of oil. When hot, char the lettuce halves cut-side down for 2-3 minutes. Remove from the pan and season.
ASSEMBLE THE SKEWERS...
Thread 2-3 beef chunks, 2-3 onion petals, and a whole baby tomato onto a skewer, making sure they are secure. Repeat in the same order, filling up each stick until all the skewers are full. Return the pan to a medium heat with a drizzle of oil (See Chef’s Tip for Braai Option!). When hot, fry the beef skewers for 2-3 minutes turning as they colour until the meat is cooked and the veggies are charred. In the final minute, baste the skewers with the BBQ sauce and some seasoning.
TIME TO DINE
Plate up the colourful beef skewers and pour over the pan juices. Serve with the sweet potato wedges and the charred gem lettuce. Finish off with a scatter of the charred corn and peppers, and garnish with the remaining parsley. Yum!
Sweet Potato - 250g
Wooden Skewers - 2
Onion - 1
Corn - 50g
Pickled Bell Peppers - 25g
Fresh Parsley - 4g
Baby Gem Lettuce - 1 head
Free-range Beef Schnitzel (without crumb) - 150g
Baby Tomatoes - 100g
BBQ Sauce - 15ml
SUCCULENT ‘TATOES
Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
PREP STEP
Place the skewers in a shallow dish, cover with water, and allow to soak for 10 minutes – this prevents them from burning when over the heat. Separate the layers of the onion wedges into petals.
A-MAIZE-ING!
Place a pan or a griddle pan over a high heat with a drizzle of oil. When hot, fry the drained corn for 4-5 minutes until charred, shifting occasionally. Remove from the heat. Place in a bowl with the chopped pickled peppers and ¾ of the chopped parsley.
CHAR THE LEAVES
Halve the lettuce head lengthways, keeping the stem intact. Gently rinse and pat dry. Return the pan to a medium heat with a drizzle of oil. When hot, char the lettuce halves cut-side down for 2-3 minutes. Remove from the pan and season.
ASSEMBLE THE SKEWERS...
Thread 2-3 beef chunks, 2-3 onion petals, and a whole baby tomato onto a skewer, making sure they are secure. Repeat in the same order, filling up each stick until all the skewers are full. Return the pan to a medium heat with a drizzle of oil (See Chef’s Tip for Braai Option!). When hot, fry the beef skewers for 2-3 minutes turning as they colour until the meat is cooked and the veggies are charred. In the final minute, baste the skewers with the BBQ sauce and some seasoning.
TIME TO DINE
Plate up the colourful beef skewers and pour over the pan juices. Serve with the sweet potato wedges and the charred gem lettuce. Finish off with a scatter of the charred corn and peppers, and garnish with the remaining parsley. Yum!
Sweet Potato - 500g
Wooden Skewers - 4
Onion - 1
Corn - 100g
Pickled Bell Peppers - 50g
Fresh Parsley - 8g
Gem Lettuce - 2 heads
Free-range Beef Schnitzel (without crumb) - 300g
Baby Tomatoes - 200g
BBQ Sauce - 30ml
SUCCULENT ‘TATOES
Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray, coat in oil, and season. To make sure they do get crispy, don’t overcrowd the tray – use two trays instead! Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
PREP STEP
Place the skewers in a shallow dish, cover with water, and allow to soak for 10 minutes – this prevents them from burning when over the heat. Separate the layers of the onion wedges into petals.
A-MAIZE-ING!
Place a pan or a griddle pan over a high heat with a drizzle of oil. When hot, fry the drained corn for 4-5 minutes until charred, shifting occasionally. Remove from the heat. Place in a bowl with the chopped pickled peppers and ¾ of the chopped parsley.
CHAR THE LEAVES
Halve the lettuce head lengthways, keeping the stem intact. Gently rinse and pat dry. Return the pan to a medium heat with a drizzle of oil. When hot, char the lettuce halves cut-side down for 2-3 minutes. Remove from the pan and season.
ASSEMBLE THE SKEWERS...
Thread 2-3 beef chunks, 2-3 onion petals, and a whole baby tomato onto a skewer, making sure they are secure. Repeat in the same order, filling up each stick until all the skewers are full. Return the pan to a medium heat with a drizzle of oil (See Chef’s Tip for Braai Option!). When hot, fry the beef skewers for 2-3 minutes turning as they colour until the meat is cooked and the veggies are charred. In the final minute, baste the skewers with the BBQ sauce and some seasoning.
TIME TO DINE
Plate up the colourful beef skewers and pour over the pan juices. Serve with the sweet potato wedges and the charred gem lettuce. Finish off with a scatter of the charred corn and peppers, and garnish with the remaining parsley. Yum!
Sweet Potato - 750g
Wooden Skewers - 6
Onion - 1
Corn - 150g
Pickled Bell Peppers - 75g
Fresh Parsley - 12g
Gem Lettuce - 3 heads
Free-range Beef Schnitzel (without crumb) - 450g
Baby Tomatoes - 300g
BBQ Sauce - 45ml
SUCCULENT ‘TATOES
Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray, coat in oil, and season. To make sure they do get crispy, don’t overcrowd the tray – use two trays instead! Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
PREP STEP
Place the skewers in a shallow dish, cover with water, and allow to soak for 10 minutes – this prevents them from burning when over the heat. Separate the layers of the onion wedges into petals.
A-MAIZE-ING!
Place a pan or a griddle pan over a high heat with a drizzle of oil. When hot, fry the drained corn for 4-5 minutes until charred, shifting occasionally. Remove from the heat. Place in a bowl with the chopped pickled peppers and ¾ of the chopped parsley.
CHAR THE LEAVES
Halve the lettuce head lengthways, keeping the stem intact. Gently rinse and pat dry. Return the pan to a medium heat with a drizzle of oil. When hot, char the lettuce halves cut-side down for 2-3 minutes. Remove from the pan and season.
ASSEMBLE THE SKEWERS...
Thread 2-3 beef chunks, 2-3 onion petals, and a whole baby tomato onto a skewer, making sure they are secure. Repeat in the same order, filling up each stick until all the skewers are full. Return the pan to a medium heat with a drizzle of oil (See Chef’s Tip for Braai Option!). When hot, fry the beef skewers for 2-3 minutes turning as they colour until the meat is cooked and the veggies are charred. In the final minute, baste the skewers with the BBQ sauce and some seasoning.
TIME TO DINE
Plate up the colourful beef skewers and pour over the pan juices. Serve with the sweet potato wedges and the charred gem lettuce. Finish off with a scatter of the charred corn and peppers, and garnish with the remaining parsley. Yum!
Sweet Potato - 1kg
Wooden Skewers - 8
Onion - 1
Corn - 200g
Pickled Bell Peppers - 100g
Fresh Parsley - 15g
Gem Lettuce - 4 heads
Free-range Beef Schnitzel (without crumb) - 600g
Baby Tomatoes - 400g
BBQ Sauce - 60ml
Woolies Products in this dish
