Beef Kebabs

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The whole family will love this kebab recipe from Geoff Jansz. Geoff said that the secret to good kebabs is in the marinade. The ingredients must be crushed to release all the flavours. He used spicy, Spanish-style chorizo sausage for extra zing, and colourful vegetables to appeal to the kids.


  • 500g beef, cut into 2cm cubes
  • 1/2 yellow capsicum, cut into 2cm cubes
  • 1/2 red capsicum, cut into 2cm cubes
  • 4 spring onions, cut into 2cm lengths
  • 1/2 onion, cut into 2cm cubes
  • 1 chorizo sausage, diced
  • extra virgin olive oil


  • 1 clove garlic
  • crushed zest of 1 lemon
  • 2 sprigs Greek oregano
  • leaves crushed
  • 1 teaspoon fennel seeds
  • crushed black pepper
  • freshly ground 1/2 teaspoon cinnamon powder
  • 1/4 teaspoon chilli powder
  • 1 heaped teaspoon paprika powder
  • 2 tablespoons olive oil


  1. Mix the marinade ingredients together, making sure to crush them so that the flavours are released. Add the beef cubes and coat well with the marinade.
  2. Cover with plastic and refrigerate for up to 24 hours.Place the prepared vegetables and chorizo sausage on a tray.
  3. Cover with a little olive oil and add the marinated beef.
  4. Oil the skewers so the cooked food will come off easily. Alternate the ingredients along each skewer, starting with the sausage, then the beef and vegetables. Finish with the sausage. (Tip: use metal skewers as they won’t burn on the barbecue.)
  5. Put the kebabs straight onto a hot barbecue, then turn the heat down so that they char on the outside and cook gently all the way through. (Tip: add the marinade to baste the meat while it’s cooking, but never add the cooked meat back to the marinade.)
  6. Use tongs or a cloth to turn the kebabs. When the kebabs are ready, pull the handles of the skewers away from the heat to allow them to cool.
  7. Serve the kebabs on a bed of fresh green salad.