There can be nothing better on a barbecue than a good steak and yes, you can take a whole steak and pop it on the barbecue but cutting it up and threading onto kebabs makes the meat go further and saves space on a small barbecue. It also gives you the opportunity to add vegetables to cook at the same time. The steaks can also be cooked to your individual preference.

The big mistake that most people make with a barbecue is not allowing the lighter fuel or the coals to burn down properly leaving the meat with a ‘fuel’ taste, this is why many people believe that they don’t like barbecues. Please make sure you burn the coals properly and this dish will reward you with moist, delicious food.


Steak Kebabs with Garlic Butter

Cooked properly this is a succulent, delicious recipe. Remember that the use of oil will cause the coals to flare up when you place the kebabs on the barbecue so be prepared to move them quickly to a safer place on the barbecue and then return them to the heat when appropriate.
Prep Time 10 minutes
Cook Time 20 minutes
Course Main Course
Servings 4 people


  • 450 g rump steak 2 decent steaks
  • 25 g unsalted butter
  • 1 garlic clove crushed
  • 1 onion cut into wedges
  • 1 tbsp finely chopped parsley
  • olive oil
  • sea salt


  • Firstly, make the garlic butter by combining the butter, garlic and parsley, place in the fridge until needed.
  • Cut the steaks into evenly sized cubes (around about 1″ or 2.5 cm) and thread onto skewers alternating occasionally with the onion wedges.
  • Coat with the olive oil and sprinkle with the sea salt and place on the barbecue. Turn frequently until cooked through.
  • When you turn the kebabs for the final time dot with pieces of the garlic butter.
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Serve hot as soon as the butter has melted.
Keyword garlic, meat, Meats, olive oil, onions, parsley, Peanut Butter, steak
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