Bourbon Marinated Beef Kebabs
These are very tasty, easy to make and can be served as an appetizer or on a bed of salad, as a main. I have included an easy, summer salad that perfectly compliments the rich taste of the kebab’s below. I prefer to use a whole scotch fillet and cut it up myself. You can use beef tenderloin or indeed any cut you wish. In an honest world, generally the more you pay per kilogram, the better the steak will taste. You will often see budget fillets for as cheap as $8 a kilogram. They will be adequate, but often come from cattle that has ‘passed it’ and are rather tough to eat. Find a wholesaler in you area and get to know them. You’ll love having a butcher as a best mate. I prefer to use wood skewers for my kebabs as metal ones get hot to handle and may actually start to cook the food from the inside out.
  1. 1 kg of whole scotch fillet – cut into 25mm cubes
  1. 1/2 cup of Bourbon (save the of the bottle for the cook to 'sample' later)
  2. 1/4 cup Tomato sauce or as the Yanks say “ketchup”
  3. 2 table spoons olive oil
  4. 1 table spoon white wine vinegar
  5. 4 cloves of garlic – finely chopped or minced
  6. 1/2 teaspoon of Tabasco sauce Freshly ground black pepper to taste
Dry rub
  1. 2 Tablespoons of olive oil
  2. 1 Teaspoon of smoked paprika
  3. 1 Teaspoon of ground sea salt or kosher salt
  4. 1/2 Teaspoon of fresh ground black pepper
  5. 1 Table spoon of freshly chopped Italian parsley
  1. 1 bag of mescalin salad leaf mix (Available at most supermarkets)
  2. 1/4 red onion, thinly sliced
  3. 1/4 cup dried cranberries
  1. 1/2 cup frozen raspberries – left on bench to thaw/soften for about 20 minutes
  2. 1/4 cup tomato sauce
  3. 1 table spoon of white wine vinegar
  4. 2 table spoons of olive oil
  5. 2 teaspoons sea or kosher salt.
  1. Whisk together all the marinade ingredients and pour into a large zip lock bag. Add the meat cubes, seal tightly and refrigerate for about 3 hours. If you remember, it wont hurt to turn the bag every now and then. While the steaks are in the fridge, put your skewers into a bowl of clean, cold water to soak (this stops them burning while cooking). Allow enough skewers to put 4 or 5 cubes on each. When ready to go, take the bag out of the fridge and allow it to get to room temperature – 20 to 30 minutes.
  2. Remove the cubes and discard the marinade. Use paper towels to pat dry the kebab cubes. Drizzle the meat with the olive oil and then sprinkle the paprika, salt & pepper on. Make sure you rub it into the meat thoroughly. Push 4 or 5 pieces of meat onto each skewer and your good to go…
  3. Cook over a high heat grill for 2 minutes then turn 180 degree’s and cook for a further 2 minutes. You may wish to cook the sides for a minute or so each. Take them off the grill and sprinkle with the chopped parsley – cover in foil and let rest for 10 minutes before serving. While the meat is resting, lets make a quick salad.
  4. In a mixing cup add the dressing ingredients and roughly stir up with a fork. Don’t worry too much if there are chunky bits – it's all good. Place the salad greens on a flat serving plate and evenly spread the onions and cranberries over the top. Drizzle the dressing over the salad just before serving.
  5. Put the kebab’s on the salad and tuck in….
Australian Outdoor Kitchens