Recipe: Cajun Spiced Beef Kebabs

This recipe appears courtesy of the New Zealand Beef and Lamb website.

Serves 4-6


•  750g Quality Mark trimmed rump steak, cut into 2.5cm cubes
•  Cajun spice mix to taste

For the Marinade

•  2 Tbsp oil
•  2 Tbsp tomato sauce
•  2 Tbsp Worcestershire sauce
•  2 Tbsp lemon juice

For the Kebab Cream

•  150 ml cream, lightly whipped (or sour cream)
•  1 tsp instant chicken stock powder
•  2 Tbsp sundried tomato pesto (or your favourite mustard)


Combine all marinade ingredients in a flat dish. Marinate the steak for 6-8 hours, or overnight, in the fridge. Tightly thread the beef onto metal skewers (flat-bladed ones are best to stop the beef from slipping), and pat off any excess marinade. If using bamboo skewers, soak them in cold water for 30 minutes before threading the meat on. Sprinkle to taste with the Cajun spice mix.

Lightly oil a medium-hot barbecue and grill the kebabs for 8-10 minutes, turning to achieve even cooking. Set aside in a warm place for 3-5 minutes to complete cooking. The beef should be well crisped on the outside and pink in the centre.

Fold the tomato pesto or mustard and chicken stock into the cream or sour cream, and serve with the kebabs.