Steak and veggie BBQ skewers

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Steak and onion BBQ skewers with smoked garlic and rosemary marinade, and veg and halloumi BBQ skewers with a spicy chilli marinade, served on a bed of green pesto quinoa

Next up for my summer recipe collection is barbecued skewers with meat and veggie versions to please one and all!! For more summer recipe ideas have a look at my Stuffed peppers with couscous in cheese sauce, mint ice cream lollies, and some delightfully pink homemade Beetroot Hummus.

I love the smell of just-lit smoky coals on a barbecue, on a warm sunny day. I'm pretty sure for most people this will be the same - it sparks the memories of many a summer past with good food, refreshing drinks, relaxing times and plenty of laughs with friends and family. It usually means long days and sleeveless t-shirts and everyone finally getting chance to spend some good quality time in the garden - a rare occurrence in good old England.

Having a couple of go-to BBQ recipes handy can make it a whole lot easier when thinking about an alfresco get-together. Now I know that I haven't yet managed to get around to a good burger recipe. However, burgers at a barbecue are just so expected. So, before even thinking about all the amazing burger creations that could go on a barbecue (And I promise I will at some point) I want to talk about BBQ skewers.

BBQ skewers

Meat or veggie, cheese or onion, garlic or chilli, you can mix and match with skewers to your hearts content. Usually I either make mine all the same, or depending on whose dining and what leftovers I have in the fridge, I make a whole range with different meats and vegetables. But I think my favourite option is to leave out the sticks and cubed ingredients, then let my guests make their own!! You cant get better than that - saves time and everyone has fun and gets what they want.

The recipes below are for two of my favourite BBQ skewers: Steak & red onion, and Mediterranean veg with Halloumi. Very Lazy kindly send me some of their pastes and chopped ingredients to go with these skewers, which meant that adding a tasty marinade was super quick and easy.

For a chicken skewer option take a look at my chicken satay skewers.

Steak and Onion BBQ skewers with smoked garlic and rosemary marinade

Very Lazy's jarred smoked chopped garlic is probably my favourite out of their range - it has such a wonderful flavour and it can go with or in just about anything. To make the marinade for the steak and onion skewers I mixed 1 teaspoon of the smoked chopped garlic with a teaspoon of olive oil, ½ teaspoon of dried rosemary, and a pinch of sea salt. Then drizzled over the skewers before cooking.

Mediterranean veg and halloumi skewers with spicy chilli marinade

I love a bit of a spicy kick with my veg and halloumi skewers and the Very Lazy Chilli paste made this so easy to achieve. To make this marinade I just mixed together 2 tablespoons of the chilli paste with 1 tablespoon of olive oil and then poured evenly over the veg skewers before cooking.

No plans for a barbecue?? These skewers cook just as well in the oven!!

If you are serving the skewers as a main meal you may want a side to go with it - the recipes below include a pesto quinoa, which is a lovely summery accompaniment to both the steak and veg skewers.

🍖 Other steak recipes

• Steak and Ale Pie
• Chimichurri Steak Platter
• Tuna Steak Recipe
• Vietnamese Style Beef Salad

📖 Recipe

Steak and veggie BBQ skewers

By: Debbie Jones

Steak and onion BBQ skewers with smoked garlic and rosemary marinade, and veg and halloumi BBQ skewers with a spicy chilli marinade, served on a bed of green pesto quinoa

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Dinner, Main Course, party food

Cuisine British

Servings 2 People

Calories 250 kcal

Ingredients

 

1x2x3x

For the Steak and Onion Skewers

• ▢ 300 g rump steak
• ▢ 2 small red onions 150g
• ▢ 1 teaspoon Very Lazy smoked chopped garlic
• ▢ 1 teaspoon olive oil
• ▢ ½ teaspoon dried rosemary
• ▢ Pinch sea salt

For the Veg and Halloumi Skewers

• ▢ 1 Red bell pepper deseeded (100g)
• ▢ 1 small courgette 150g
• ▢ 2 large mushrooms 60g
• ▢ 150 g halloumi cheese
• ▢ 2 tablespoon Very Lazy chilli paste
• ▢ 1 tablespoon olive oil

For the green pesto quinoa

• ▢ 100 g dried quinoa
• ▢ 200 ml boiling water
• ▢ 1 tablespoon pesto
• ▢ Juice from half a lime

Extras:

• ▢ Fresh basil leaves and pine nuts if desired

Equipment

• ▢ Barbecue if barbecuing - can be baked in the oven
• ▢ 4 wooden or metal skewers

Instructions

 

To make steak and onion skewers:

• Light the barbecue or pre heat the oven to 180 degrees C.
• If using wooden skewers, soak these in tap water for a few minutes to prevent them from burning during cooking.
• Cut the steak and onion into cubes. Try to make the onion and steak similar sizes (particularly if sealing off in a pan before barbecuing or roasting). Larger bits of onion may get in the way of sealing the steak properly in the pan.
• Thread the steak and onion alternately onto two of the skewers, try to have even amounts on each skewer. Place on a baking tray.
• In a small bowl or cup mix together the smoked garlic, oil, rosemary and sea salt. Then drizzle over the skewers. Refrigerate if not cooking right away.
• To cook the skewers on the barbecue, place directly on the grill shelf of your barbecue, over hot coals and cook on each side for 5-7 minutes. Then serve. If cooking in the oven you can briefly fry off in a pan first, but this is optional. This gives a nice charred finished and also seals the steak. To cook through place back on the baking tray and cook in the centre of the preheated oven for 15 minutes.

To make the veg and halloumi skewers

• Light the barbecue or pre heat the oven to 180 degrees C.
• If using wooden skewers, soak these in tap water for a few minutes to prevent them from burning during cooking.
• Cut the pepper and halloumi into cubes, halve the 2 mushrooms, and cut the courgette into circles and then halve these into semi circles. Try to make the cut ingredients similar sizes for even cooking later on.
• Thread the pepper, courgette and halloumi alternately onto two of the skewers, and add the halved mushrooms and 2 evenly spaced points on each skewer. Try to have even amounts on each skewer. Place on a baking tray.
• In a small bowl or cup mix together the chilli paste and oil. Then drizzle over the skewers. Refrigerate if not cooking right away.
• To cook the skewers on the barbecue, place directly on the grill shelf of your barbecue, over hot coals and cook on each side for 5-7 minutes. Then serve. To cook in the oven leave the skewers on the baking tray baking tray and place this directly in the centre of the preheated oven. Cook for 20 minutes or until the veg is slightly charred and the halloumi has started to brown.

To make the green pesto quinoa

• If you are serving the skewers as a main meal you may want a side to go with it - pesto quinoa is a lovely summery accompaniment to both the steak and veg skewers.
• Place the dried quinoa in a small pan and add the boiling water. Place on a medium heat and cover with a lid. Simmer for 10 minutes or until all the water has been absorbed. Then leave to rest for 10 minutes by placing the pan to one side and leaving the lid on.
• After 10 minutes remove the lid, squeeze in the lime juice then fluff the cooked quinoa with a fork. Add the pesto and mix well. Serve with the skewers. Add fresh basil leaves and pine nuts for decoration.

Nutrition

Serving: 1g | Calories: 250kcal | Carbohydrates: 7.2g | Protein: 34g | Fat: 9.5g | Saturated Fat: 3.1g | Sodium: 480mg | Sugar: 9.5g

Notes

click here for traffic light nutritional info steak and onion skewers

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