There’s something utterly satisfying about threading together a meal, quite literally, and that’s exactly what Big Beef Kebabs are all about. Simple, homely, and packed full of flavour, these lovely skewers are one of those dishes I always turn to when I want to please a crowd or bring the family together around the barbecue. There’s a sense of rustic charm about them – a bit of this, a bit of that – all marinated and roasted until every bite is juicy, smoky and full of that unmistakable meaty goodness.
Now, let me set the scene for you: cubes of tender beef, each one glistening with a gentle marinade, maybe with a hint of garlic and herbs, or perhaps a touch of something smoky or spicy depending on who I’m feeding. Nestled between each piece are thick-cut slices of onion, slightly charred at the edges when cooked, adding sweetness and a lovely crunch. Then you’ve got generous ribbons of thick bacon – oh, that bacon! It crisps up around the edges and hugs the beef like a warm, salty blanket. And let’s not forget the mushrooms – earthy little bites that soak up all those wonderful juices as the kebabs sizzle away. It’s a combination that never fails to make mouths water and plates empty fast.
What I adore about making big beef kebabs is how much fun it can be to get everyone involved. I’ll often pop all the ingredients in separate bowls and let the kids help me assemble the skewers. There’s no right or wrong way to do it, and even the little ones can manage the task with some supervision. It turns into a kind of culinary craft project, and you’d be surprised how much more they eat when they’ve made it themselves. Of course, I always sneak extra big beef kebabs just for me – chef’s privilege!
Beef kebabs are also wonderfully versatile. I’ve served them on a sunny afternoon straight off the grill with a big bowl of buttered rice and a green salad, and I’ve also popped them under the oven grill on a rainy evening when the barbecue isn’t an option. They’re just as good either way, though I must admit there’s something about the smoky char from a real fire that makes them extra special. I sometimes brush them with a little extra marinade while they cook to keep them moist and boost the flavour – not too much though, or they’ll drip and flare up.
And let me tell you – these aren’t fiddly, restaurant-style skewers that leave you still hungry afterwards. No, my big beef kebabs are hearty, generous affairs. They’re built to fill bellies and make people smile. I always try to use a good cut of beef – something tender but robust enough to hold up to cooking – and I cut the bacon nice and thick so it doesn’t vanish on the grill. The onions soften just enough, the mushrooms go golden and juicy, and the whole thing becomes more than just meat on a stick. It becomes a flavour explosion..
Leftovers, if there ever are any, are fantastic too. I’ve been known to slide the contents off a couple of big beef kebabs and stir them into cooked pasta with a splash of cream and some chopped herbs for a speedy dinner. Or pile them into a crusty baguette with a dollop of mustard and a few crisp lettuce leaves – a kebab sandwich, if you will!
In our house, big beef kebabs are more than just a meal – they’re an occasion. They signal that something special is happening, whether it’s a birthday bash in the garden or just a Friday evening when we fancy something a bit more exciting. They’re filling, full of flavour, and they bring people together around the table – or even better, around the grill, with a cool drink in hand and the scent of sizzling meat in the air.
So, if you’ve never tried making your own big beef kebabs at home, do give it a go. Don’t worry too much about getting them perfect – just focus on good ingredients, a bit of love, and a dash of fun. I promise you, once you taste that first smoky, juicy bite, you’ll be making them again and again.
Big Beef Kebabs
Equipment
- Wooden or metal skewers if wooden, soak in water for 30 minutes to prevent burning
Ingredients
- 500 g beef steak sirloin or rump cut into 3cm cubes
- 6 rashers smoked bacon thick-cut cut into large pieces
- 1 large onion peeled and cut into chunks
- 12 large button mushrooms chestnut
- 2 tbsp olive oil
- 1 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 2 cloves garlic minced
- 1 tsp dried mixed herbs thyme/oregano
- ground black pepper
Instructions
- In a large bowl, mix the olive oil, Worcestershire sauce, soy sauce, garlic, herbs, and a few grinds of black pepper.2 tbsp olive oil, 1 tbsp Worcestershire sauce, 1 tbsp soy sauce, 2 cloves garlic, 1 tsp dried mixed herbs, ground black pepper
- Add the beef cubes and toss until well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavour.500 g beef steak
- If using a barbecue or grill pan, preheat to medium-high. If using the oven, preheat to 220°C (200°C fan) or gas mark 7 and line a tray with foil.
- Thread the marinated beef onto the skewers, alternating with pieces of onion, bacon, and mushrooms. Repeat until each skewer is full, leaving a little space at each end.6 rashers smoked bacon, 1 large onion, 12 large button mushrooms
- Cook on a hot grill/BBQ for about 15 minutes, turning occasionally, until the beef is nicely browned and cooked through, and the bacon is crisp.
- To Cook in the Oven place the skewers on the prepared tray and bake for 18–20 minutes, turning halfway through.
- Let the kebabs rest for 2 minutes before serving.
- Serve the big beef kebabs with rice, salad, warm flatbreads or potato wedges for a complete meal.
11 comments
Such an easy recipe and the kebab flavours are superb. The bacon adds a lively salty flavour.
These took me right back to when we’d do family BBQs in the ’80s. Thick bacon and mushrooms between the beef – no messing around, just good hearty food.
I tried these on the grill with a bit of smoked paprika in the marinade. The beef came out juicy, the mushrooms soaked up all that flavour, and the bacon crisped up just right. Absolutely banging.
These kebabs are a big hit in our house
I made these in my tiny student kitchen using the oven and they still turned out great.
The mix of onion, beef and bacon is so moreish.
I prepped these the night before and grilled them after work. Dinner was on the table in 20 minutes. A lifesaver for midweek meals and much healthier than takeout.
This is the kind of food I look forward to. Meaty, smoky and filling.
The kids love helping me build them, and the bacon adds such a lovely salty crunch. We serve them with rice and corn on the cob – proper weekend food.
Simple to prepare and packed with flavour. I made a big batch for a garden get-together, and they vanished in minutes.
I love how adaptable this recipe is. I added a splash of balsamic vinegar to the marinade and paired the kebabs with flatbreads and tzatziki.