BBQ Steak Kebabs with Red Chicory Salad
Summer dish ideal for barbecue. Thin cut sirloin or minute steak skewers marinated in lemon, chilli and oregano. Served with peppery chicory salad.
prep time
10 mins
cook time
4 minutes
serves
4 people
Ingredients
- 450g lean thin cut sirloin or minute steaks
For the Marinade:
- 4 tablespoons olive oil
- 2 tablespoons freshly chopped oregano
- Finely grated zest of 1 lemon
- 2 garlic cloves, peeled and finely chopped or crushed
- 1 teaspoon dried chilli flakes
For the Red Chicory Salad:
- ½ small cucumber, cut in half lengthways and sliced
- 1 x 200g pack red chicory leaves, rinsed and separated
- 1-2 tablespoons freshly chopped flat-leaf parsley
- 2 small shallots, peeled and finely chopped
- 1 tablespoon red wine vinegar
- 2 teaspoons creamed horseradish sauce
- 3 tablespoons extra virgin olive oil
Method
- Place the steaks in a shallow bowl. Mix the marinade ingredients together and pour over the steaks. Cover and marinate in the refrigerator for 2 hours, or overnight.
- Prepare the chicory salad; place the cucumber, chicory leaves, herbs and shallots in a large bowl. In a small bowl whisk together the red wine vinegar, horseradish sauce, olive oil and seasoning. Pour over the salad and toss well. Cover and refrigerate until required.
- Thread the steaks onto 4 short metal or wooden skewers (previously soaked in water) and cook on a prepared barbecue or preheated grill for 2-4 minutes, turning occasionally until the meat juices run clear.
- Garnish with extra flat-leaf parsley and serve with the chicory salad and foccacia or walnut bread.
