Want the Perfect Aussie Beef Kebabs? You are in the Right Place!
This Aussie inspired dish will blow your entire mind!! Join us as we prepare some delicious Aussie beef kebabs, starting with our special beef marinade made the night before! Learn how to make a steak marinade for the perfect flavor, then follow along as we take these skewers to the grill. This shish kebab recipe is a fantastic way to enjoy beef recipes on the bbq!
Things to know:
What is the best beef for kebabs in Australia?
The best cut of beef for kebabs/skewers is definitely filet mignon. Other excellent beef options include ribeye or sirloin. For this recipe, we went with some well marbled chuck.
Which beef is famous in Australia?
Although the history of Wagyu beef originates from Japan, Australia is one of the key players in Wagyu beef production globally. As the world’s largest breeder of pure and crossbred Wagyu cattle outside of Japan, Australia has its own regulating body called the Australian Wagyu Association.
Are kebabs popular in Australia?
Kebabs are a well-established part of Australian casual dining, influenced by Middle Eastern, Mediterranean, and multicultural food traditions. Common formats include wraps, plates, and skewered dishes served with breads, salads, and sauces.
What is tzatziki sauce made from?
Tzatziki sauce primarily contains thick Greek yogurt, grated or diced cucumber (squeezed dry), fresh garlic, olive oil, lemon juice or red wine vinegar, and fresh herbs like dill or mint, seasoned with salt and pepper for a cool, tangy, creamy dip. The key is draining the cucumber well to prevent a watery sauce.
What does tzatziki taste like?
Tzatziki tastes cool, creamy, and refreshing, with a tangy base from Greek yogurt and a bright, herbal flavor from dill (or mint) and garlic, balanced by the mild sweetness of cucumber and a hint of lemon or vinegar. It’s savory and tangy, with a pungent garlic bite that’s tempered by the yogurt’s richness, making it a perfect complement to rich meats, spicy foods, or as a light dip.
Ingredients
For the Kebabs
7 pounds beef, well marbled cut into 1 inch cubes (we are using chuck)
1/4 cup of chopped fresh mint
1/4 cup diced fresh oregano
2 T coarse salt (kosher or sea)
12 cloves crushed garlic
1 cup EVOO
3 cups dry red wine (we used Icon by Waterbrook)
4 medium sized sweet onions
4 red bell peppers
4 yellow or orange bell peppers (green bell peppers make’s The Director’s tummy ANGRY)
For the Grilled Olive Tzatziki Sauce
48 pitted Kalamata olives
5 cloves of garlic, minced
1 T coarse salt (kosher of sea)
3 cups plain Greek yogurt
3 small cucumbers, peeled, seeded and diced into 1/2 inch by 1/2 inch cubes
3 T fresh chopped mint
3 T fresh lemon juice
1. The night before, chuck your chuck, mint, oregano, salt, peppercorns and garlic into a non-reactive bowl and stir to mix. Add in the olive oil and wine and mix. Transfer to a large ziplock bag and chuck that puppy into the fridge overnight.
2. Cube up the onion into kebab friendly pieces. Any leftover small pieces? Chuck those into the ziplock bag with the beef!
3. On the day of, drain the beef through a strainer with a bowl below to catch the liquid. Pick out the beef and discard the solids.
4. Thread the beef cube onto a skewer, alternating with onion and bell peppers.
5. Bring the liquid from the marinade to a rolling boil for about 3 minutes, then set aside to cool. This will be our basting sauce.
6. Get your grill set up for direct grilling.
7. Thread your olives for the Tzatziki sauce onto a skewer (or more if needed).
8. Grill those puppies for about 2 minutes per side, then remove and place on cutting board to cool.
9. Mash the garlic and salt together until you form a paste. Dice the olives finely, then add them along with the yogurt, cucumber, mint and lemon juice and stir to mix. Season as required with more salt and/or lemon juice to your taste.
10. Brush the grill with oil again and grill your kebabs, about 2 minutes per side for a total of 8 minutes to achieve medium rare. Start basting those puppies after the second flip (baste the cooked side up!)
11. Serve with your Tzatziki sauce! ENJOY!
Equipment used:
Dyna-Glo 32-in W Stainless Steel and Black Barrel Charcoal Grill
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