![BBQ Steak Kebabs with Red Chicory Salad BBQ Steak Kebabs with Red Chicory Salad](/media/1077/barbecued-steak-kebabs-with-red-chicory-salad-and-horseradish-vinaigrette.jpg?width=550&height=570&mode=crop)
![BBQ Steak Kebabs with Red Chicory Salad BBQ Steak Kebabs with Red Chicory Salad](/media/1077/barbecued-steak-kebabs-with-red-chicory-salad-and-horseradish-vinaigrette.jpg?width=550&height=570&mode=crop)
BBQ Steak Kebabs with Red Chicory Salad
Summer dish ideal for barbecue. Thin cut sirloin or minute steak skewers marinated in lemon, chilli and oregano. Served with peppery chicory salad.
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prep time
10 mins
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cook time
4 minutes
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serves
4 people
Ingredients
- 450g lean thin cut sirloin or minute steaks
For the Marinade:
- 4 tablespoons olive oil
- 2 tablespoons freshly chopped oregano
- Finely grated zest of 1 lemon
- 2 garlic cloves, peeled and finely chopped or crushed
- 1 teaspoon dried chilli flakes
For the Red Chicory Salad:
- ½ small cucumber, cut in half lengthways and sliced
- 1 x 200g pack red chicory leaves, rinsed and separated
- 1-2 tablespoons freshly chopped flat-leaf parsley
- 2 small shallots, peeled and finely chopped
- 1 tablespoon red wine vinegar
- 2 teaspoons creamed horseradish sauce
- 3 tablespoons extra virgin olive oil
Method
- Place the steaks in a shallow bowl. Mix the marinade ingredients together and pour over the steaks. Cover and marinate in the refrigerator for 2 hours, or overnight.
- Prepare the chicory salad; place the cucumber, chicory leaves, herbs and shallots in a large bowl. In a small bowl whisk together the red wine vinegar, horseradish sauce, olive oil and seasoning. Pour over the salad and toss well. Cover and refrigerate until required.
- Thread the steaks onto 4 short metal or wooden skewers (previously soaked in water) and cook on a prepared barbecue or preheated grill for 2-4 minutes, turning occasionally until the meat juices run clear.
- Garnish with extra flat-leaf parsley and serve with the chicory salad and foccacia or walnut bread.