Meditteranean Brochettes with Salsa Rossa Meditteranean Brochettes with Salsa Rossa

Meditteranean Brochettes with Salsa Rossa

Give your barbecue a real Mediterranean flavour with sirloin, rump or topside kebabs in a herby marinade with a delicious pepper and plum tomato salsa.

prep time
20 mins

cook time
20 minutes

4 people


  • 450g lean sirloin, rump or topside steaks, cut into 2.5cm cubes
  • For the herb marinade:

  • 1 tablespoon fresh chopped oregano or thyme
  • 1 tablespoon freshly chopped parsley
  • 2 tablespoons red wine vinegar
  • For the salsa rossa:

  • 3 tablespoons extra virgin olive oil
  • 3 medium plum tomatoes, skinned, deseeded and roughly chopped
  • 100g prepared roasted red peppers in oil, drained and chopped
  • 1 red or green chilli, deseeded and finely chopped, optional
  • 2 tablespoons freshly chopped basil


  1. Thread the steaks onto 4 small wooden skewers (previously soaked in cold water for 20 minutes) and transfer to a shallow dish.
  2. Mix all the marinade ingredients together and spoon over the brochettes and coat on both sides. Cover and marinate for up to 2 hours or overnight in the refrigerator.
  3. Meanwhile prepare the salsa rossa, in a small bowl mix all the ingredients together. Season to taste, cover and transfer to a cool place.
  4. Cook the brochettes on a prepared barbecue or preheated grill for 12-16 minutes, turning occasionally until any meat juices run clear.
  5. Serve the kebabs on warmed Meditteranean or pitta bread with a spoonful of the salsa rossa.