Grilled Mixed Kebabs with Charred Corn
These vibrant mixed kebabs bring together juicy marinated beef, tender vegetables, and smoky charred corn—the kind of big, colourful platter that belongs at the centre of a summer long-weekend table. They’re easy to prep ahead, cook quickly on the barbecue, and deliver that irresistible mix of flame-kissed flavour and fresh seasonal produce.
How long will it take?
45 minutes plus marinating time
What’s the serving size?
6
What do I need?
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp salt
- ½ tsp black pepper
- 800 g beef rump, cut into 3–4 cm cubes
- 1 red onion, cut into chunks
- 1 green capsicum, cut into chunks
- 1 yellow capsicum, cut into chunks
- 1 red capsicum, cut into chunks
For the vegetable skewers
- 250 g cherry tomatoes
- 1 large zucchini, sliced into thick rounds
- 1 red onion, cut into chunks
- 200 g halloumi or firm tofu, cubed
- 1 tbsp olive oil
- Salt and pepper, to taste
For the charred corn
- 3 corn cobs, cut into thirds
- 1 tbsp olive oil
- Salt and pepper, to taste
How do I make it?
- Add olive oil, lemon juice, garlic, smoked paprika, oregano, salt, and pepper to a large bowl and whisk together.
- Add beef cubes and toss to coat evenly.
- Cover and refrigerate for 1–2 hours.
- Meanwhile prepare the vegetable skewers by threading tomatoes, zucchini, onion chunks, and halloumi or tofu onto skewers.
- Brush lightly with olive oil and season with salt and pepper.
- Prepare the charred corn by adding corn to a bowl with olive oil and salt and pepper. Toss the corn to coat.
- Thread onto skewers or grill directly if preferred.
- After the beef has finished marinating, assemble the beef kebabs by threading beef cubes
- onto skewers, alternating with capsicum and onion pieces.
- Preheat a barbecue grill to medium-high heat.
- Grill the beef kebabs for 10–12 minutes, turning occasionally, until cooked to your liking.
- Grill vegetable skewers for 8–10 minutes, turning until lightly charred.
- Grill corn for 8–12 minutes until golden and smoky.
- Arrange all skewers on a large platter and serve with fresh salad, yoghurt sauce, or flatbreads.
