Smoky steak and red pepper kebabs with herby drizzle
Serves: 4
Prep time: 20 minsTotal time: 
Recipe photograph by Kris Kirkham
Smoky steak and red pepper kebabs with herby drizzle
Recipe by Lucy Jessop
Serves: 4
Prep time: 20 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
535Kcal
Fat
23gr
Saturates
5gr
Carbs
7gr
Sugars
6gr
Fibre
2gr
Protein
30gr
Salt
0.3gr
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Ingredients
- 2 x 250g rump steaks
- 1½ tbsp Sainsbury’s smoked paprika, thyme and garlic spice mix (from a 50g tub)
- 2 tbsp olive oil
- ¼ x 15g pack thyme, leaves only
- 1 red onion, cut into 8 wedges
- 2 sweet pointed (or regular) red peppers, deseeded and cut into 4cm chunks
For the herby drizzle
- 2 large garlic cloves
- 3 tbsp finely chopped flat-leaf parsley
- 4 tbsp extra-virgin olive oil
- 15g Parmesan, finely grated
Step by step
Get ahead
Marinate the steak up to a day ahead, cover and chill. Thread onto skewers a few hours ahead; keep chilled.
- Trim and cut the steak into 4cm chunks and transfer to a bowl (about 16 chunks). In a separate small bowl, mix together the spice mix, olive oil and thyme leaves. Add most of the spiced oil to the steak, toss to coat, set aside for at least 20 minutes, or ideally a couple of hours.
- Preheat the barbecue. For the herby drizzle, crush the garlic with a pinch of salt using a pestle and mortar; add the parsley, olive oil and grated Parmesan. Mix well, then transfer to a bowl and thin with 2 tablespoons cold water. Season and set aside.
- Separate each wedge of onion into 'petals' (keeping 2 or 3 layers together). Thread the steak onto 4 or 8 skewers (depending on their size), alternating with chunks of red pepper and onion. Brush the remaining spiced oil over the red pepper and onion.
- Cook the skewers on the barbecue (or in a griddle pan) for 8-10 minutes (for medium), turning every 2 minutes so that they cook evenly; transfer to a platter as they cook.
- Rest for 2-3 minutes before serving with the sauce to drizzle over.
