Grilled beef skewers with Asian cucumber salad recipe

Fire up your taste buds with these irresistible beef skewers and crisp cucumber salad.

This is a super-savoury but refreshing summer meal. The crunchy cucumber salad pairs beautifully with the juicy skewers and the whole meal is easy to pull together with store cupboard sauces – ideal for effortless summer dining.

Grilled beef skewers with Asian cucumber salad

Serves 4

Ingredients

Skewers

600g beef steak, cut into 2cm chunks

1 red capsicum, cut into 2cm chunks

1 orange capsicum, cut into 2cm chunks

1 yellow capsicum, cut into 2cm chunks

1 green capsicum, cut into 2cm chunks

Marinade

4 Tbsp char siu sauce (+ extra for serving)

2 Tbsp soy sauce

1 Tbsp chilli oil

2 tsp liquid honey

2 garlic cloves, minced

2 tsp ginger, minced

Salad

1 large cucumber, ends trimmed, quartered lengthwise, then cut into 2cm chunks

1 Tbsp soy sauce

2 tsp sesame oil

1 tsp chilli oil, optional

1 Tbsp rice vinegar

1 tsp liquid honey

1 garlic clove, minced

Method

1. Thread beef and capsicums on to metal skewers, alternating with a piece of beef, then a piece of capsicum. Mix up the coloured capsicum across the skewers. Whisk the marinade ingredients together in a bowl. Brush the marinade over skewers, then place on a lined baking tray and leave in the fridge for at least 30 minutes to soak up all the flavours. Reserve marinade for basting.
2. Place the pieces of cucumber in a serving bowl. Add all the remaining salad ingredients to a small jug and whisk until well combined. Pour over the cucumber and toss gently.
3. Preheat a grill pan to high. Cook the skewers for 10 minutes, turning and brushing with the remaining marinade every few minutes, until the beef is browned and cooked to your liking. Serve hot with extra char siu sauce drizzled over and the cucumber salad served on the side.

Note

The variety of capsicum colours looks gorgeous on the skewers but if you can only source one or two colours the skewers will still be delicious!