Shish Kebab
March 11, 2026
Sweet and savoury thanks to a robust marinade starring paprika, cumin, lemon juice and honey, these steak and vegetable shish kebabs are an easy meal any night of the week. Garnish with Greek yoghurt, pomegranate seeds, lemon wedges and green salad for a presentation that feels as special as it is delicious.
Sweet and savoury thanks to a robust marinade starring paprika, cumin, lemon juice and honey, these steak and vegetable shish kebabs are an easy meal any night of the week. Garnish with Greek yoghurt, pomegranate seeds, lemon wedges and green salad for a presentation that feels as special as it is delicious.
Key products
Instructions
Instructions
- In a medium bowl, mix the steak and marinade ingredients until well combined. Cover with cling film and refrigerate for 2 hours. Once marinated, add the cut vegetables and toss to coat.
- Pre-heat the grill to 200°C. Line a baking tray with foil.
- Thread the steak on to 4 long metal skewers alternating with the cut peppers/red onion until all skewers are made. Place on to the lined baking tray.
- Grill at the top of the pre-heated oven for 5 minutes, then turn and grill for another 4-5 minutes until nicely charred (you still want the meat a bit pink inside ideally).
- Serve on a platter with Greek yogurt on the side, pomegranate seeds scattered over, lemon wedges and a green salad on the side, dressed with olive oil.
- Cooking Tip Kebabs are also great when cooked on the barbecue.
