Beef Kebabs With Tabouli

Friday November 23, 2012
  • 1kg beef rump steak, cut into 2.5cm cubes
  • 2 large red onions, cut into 2.4cm dice
  • 12 skewers


  • 100ml extra virgin olive oil
  • 2 lemons, juiced and rind grated
  • 2tsp crushed fresh garlic
  • 1 1/2 tbsp Luke Mangan Moroccan spice
  • 2tsp dried oregano leaves
  • 1tsp chopped mint
  • Freshly ground black pepper and salt flakes


  • 1 cup water
  • 1 cup fine cracked wheat
  • 1 cup minced fresh parsley leaves
  • 1 cup minced fresh mint leaves
  • 1/2 cup finely chopped yellow onion
  • 3 ripe tomatoes, diced
  • 1 cucumber, seeded and diced
  • 5tbsp olive oil
  • 3tbsp lemon juice, or to taste
  • 2tsp sea salt

    Serve With

  • Plain yoghurt
  • Pita bread
  • Coriander
  • Lemon or lime wedges, to garnish


    For the Tabouli

  • In a large mixing bowl, pour the water over the cracked wheat.
  • Cover and allow to stand for about 20 minutes until wheat is tender and water has absorbed.
  • Add the chopped herbs and vegetables and toss with the cracked wheat.
  • Combine the oil, lemon juicE and salt in a separate bowl.
  • Add to wheat mixture and mix through well to combine, chill.

    For the Kebabs

  • Combine the steak and all of the marinade ingredients together in a large bowl.
  • Marinate in the refrigerator for at least 3 hours, but no longer than 12 hours.
  • If using bamboo skewers, soak them in water for a few hours before using so they don't burn.
  • Preheat the barbecue to high.
  • Layer each skewer by spearing 1 beef cube followed by 1 piece of onion, and repeat 3-4 times. Season the kebabs to taste.
  • Barbecue the kebabs, turning them occasionally and cook until desired, ensuring not to overcook as meat will dry out.

    To Serve

  • Serve with lemon wedges, tabouli salad, yoghurt, pita bread and coriander.
  • Follow us on Facebook
    Most Liked on Facebook
    Our sites - most read articles
    Search the site