These Wagyu beef skewers are made with a fresh, zesty marinade and charred on the BBQ, ideally over coals for an extra hit of flavour. Juicy, tender, and jam-packed with flavour this recipe is simple spring entertaining at its best.
This recipe was originally created by our good friend Colin Fassnidge and published by delicious.
Prep time 20 minutes, plus marinating
- 2kg good quality beef, cut into 5cm pieces (we love the Stone Axe Wagyu Rump BMS 9+)
- 1 tablespoon smoked paprika
- 1 tablespoon toasted coriander seeds, crushed
- 1 tablespoon toasted cumin seeds, crushed
- 1 tablespoon brown sugar
- 5 garlic cloves, crushed
- Zest and juice of 2 limes, plus extra wedges to serve
- 3/4 cup (180ml) extra virgin olive oil
- Baby coriander, to serve
CUCUMBER AND SPRING ONION YOGHURT
- 1 Lebanese cucumber, seeds removed, finely chopped
- 2 Spring onions, thinly sliced
- 1/4 bunch dill, finely chopped, plus extra springs to serve
- 1 cup Greek yoghurt
Note: We've used Wagyu rump but any good quality cut of beef suitable to barbecue can be used.
Serving suggestion: serve as part of a BBQ spread alongside potato salad or crisp green salad
1. Thread the steak pieces evenly onto the skewers and place in a large deep rectangular tray. To make the marinade, place the remaining ingredients, except baby coriander, in a bowl, season to taste and whisk to combine. Pour marinade over skewers, season to taste and turn to coat all over. Cover and refrigerate for at least 4 hours or ideally overnight.
2. Meanwhile, for the cucumber and spring onion yoghurt, place all ingredients in a bowl, season to taste and stir to combine. Set aside until ready to use.
3. Preheat a lightly greased chargrill or barbecue to high. In batches, grill skewers, turning frequently, for 5-6 minutes or until charred and cooked to your liking. Rest for 5 minutes before serving. Place skewers on a large platter and scatter with baby coriander. Place cucumber and spring onion yoghurt in a small bowl and serve with the skewers.