I Can’t Get Enough Kebabs
This Brazilain Style Beef Kebab recipe is cracking! I seem to be cooking kebabs every week this year. I absolutely love them and no matter which recipe I use, they come off the BBQ bursting with flavour. I have a pretty tried and tested method, which will deliver a great cook each time.
- Marinate the meat for at least 8 hours and preferably overnight
- Cook the kebabs using Russian Skewers
- Do not overcook the meat
For this cook, I used the Brazilian Spice Rub from The Smokey Carter. I have been using their other rubs recently and I have loved all the ones I have tried so far. The Brazilian Spice Rub was no exception. Once the Rib-eye was covered in the marinade, it got put in the fridge to marinate for around 18 hours.
I took the marinated meat (Rib-eye) out of the fridge about an hour before I wanted to cook. The smell of the marinade was immense and got me really excited about the 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 around 200°C I cooked the kebabs for 6 minutes rotating a couple of times.
In the World Cup of BBQ cooks, I did recently, I cooked a Brazilian Beef Kebab, using a homemade marinade. These were better! The marinade certainly didn’t disappoint and packed quite a punch both in terms of taste and spiciness. For the actual cook, I used 3 tablespoons of the Brazilan Spice Rub but I think this would be better just using 2 tablespoons, which is reflected in the ingredients list below.
The rib-eye was lovely and tender but also very juicy. Doing it for 6 minutes cooked the meat medium to medium-well, so if you prefer your steak a little less well done just reduce the cooking times. Personally, with kebabs, I prefer the meat cooked medium, whereas with steak I will have it medium rare.
I really am loving the rubs from The Smokey Carter. Really distinct flavours that do not get lost during the cook.
Brazilian Style Beef Kebabs
- Prep Time10 min
- Cook Time6 min
- Total Time16 min
- Serving Size1
For the Brazilian Beef Kebabs
- 1 Thick Cut Rib-eye Steak
- 2 Tbsp Brazilian Spice Rub from The Smokey Carter
- 2 Tbsp Lizano Salsa
- 1 Tbsp Olive Oil
- 1 Tsp Salt
Mix the Brazilian Rub, Lizano Salsa, Olive Oil and Salt into a bowl and combine, mixing well.
Dice the Rib-eye steak 4cm cubes, trimming off some of the excess fat. They don’t have to be dead-on 4cm but I like large chunks of meat as I think they stand up to the cooking better. Add the beef to the marinade and mix well. Place in the fridge for at least 8 hours.
About an hour before you want to cook remove the meat from the fridge and skewer. Cook for around 6 minutes turning halfway through. This will cook the meat medium to medium-well so if you like your kebabs less well done reduce the cooking time.
Remove from the BBQ and serve with salad and some flatbreads (or pittas).