Quarter Finals and the 3rd Cook from Brazil
I was debating between a spatchcock chick and these beef kebabs. There was only going to be one winner, as I totally love cooking kebabs of any description.
I took the marinated meat (Rib-eye) out of the fridge about an hour before I wanted to cook. I took the grate off the BBQ, as I was using the Russian Skewers, and set the BBQ up for direct cooking using charcoal. When the BBQ was showing a temperature of 200°C I cooked the kebabs for 6 minutes rotating a couple of times.
I also cooked these with some corn-on-the-cob which drizzled with lime and paprika, served with some small flatbreads.
This kebab was lovely! The rib-eye was lovely and tender but also very juicy. This had a lovely spiciness, with the heat slowly building. I really also enjoyed the Chilli-lime BBQ Sweetcorn – something a little different.
Brazilian Beef Kebabs
- Prep Time15 min
- Cook Time10 min
- Total Time25 min
- Serving Size2
For the Brazilian Beef Kebabs
- 3 Tbsp Extra Virgin Olive Oil
- 3 Tbsp fresh Orange Juice
- 1 Garlic Clove (crushed)
- 1 Tsp Ground Cumin
- 1/2 Tsp Paprika
- 1/4 Tsp Cayenne Pepper
- 1kg Ribeye Steak (cubed)
For the Corn-on-the-Cob
- 40g unsalted butter
- 1 red chilli, deseeded and finely chopped
- 1 clove garlic, crushed
- 2 tbsp fresh coriander, finely chopped
- 1 lime, zested and cut into quarters
- 1/4 tsp cayenne pepper
- 4 corn on the cobs
- 1 tbsp olive oil
Combine the oil, orange juice, garlic, cumin, paprika and cayenne pepper in a bowl and mix well. Add the beef and mix well ensuring all the meat is covered. Place in the fridge for a minimum of 2 hours but preferably overnight.
Mash together the butter, half the chilli, garlic, coriander, lime zest and cayenne in a small bowl. Cover and chill for 30 minutes.
About an hour before you want to cook remove the meat from the fridge and skewer. Light your BBQ and at the same time boil a pan of water.
Pour you coals into the BBQ and then place the corn on the cob into the water and boil for 6 minutes. Remove and dry with some kitchen roll.
Skewer the corn and then place both the corn and the beef kebabs onto the BBQ. Cook for 3 minutes and then turn over and cook for another 3 minutes. Remove both the corn and beef and let the beef sit for a few minutes.
Warm through the flatbreads and then plate the been and corn. Drizzle some lime over the corn with a few knobs of the butter.
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