BBQ Steak Kebabs

This Summer Dish is ideal for the BBQ.  Our Ruby Red Devon thin cut or minute steaks are perfect for these skewers marinated in lemon, chilli and oregano.  Served with a nice crispy salad and crusty bread.

Prep Time: 15 Minutes

Cooking Time: 34 Minutes

Serves: 4 People


  • 450g of thin cut sirloin or minute steaks
  • ½ small cucumber sliced
  • 200g bag of mixed salad leaves
  • 1-2tbsp chopped flat leaf parsley
  • 2 small shallots finely chopped
  • 1tbsp red wine vinegar
  • 2tsp creamed horseradish sauce
  • 3tbsp olive oil

For the Marinade

  • 4tbsp olive oil
  • 2tbsp chopped oregano
  • Finely grated zest of 1 lemon
  • 2 garlic cloves, peeled and finely chopped or crushed
  • 1tsp dried chilli flakes
  • Salt and black pepper


  • Place the steaks in a shallow bowl. Mix the marinade ingredients together and pour over the steaks.  Cover and marinade in the fridge for at least 2 hours or overnight if possible.


  • Prepare the salad; place the cucumber, leaves, herbs and shallots in a large salad 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 chill in the fridge until needed.


  • Thread the steaks on to 4 short metal or wooden skewers (if using the wooden ones please remember to soak them in water for 20 mins first) and cook on a prepared BBQ or in a pre-heated grill for 2-4 mins turning occasionally, until they are cooked how you like them.


  • Garnish with extra parsley and serve with the salad and focaccia bread.

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