BBQ Steak Kebabs with Red Chicory Salad

Summer dish ideal for barbecue. Thin cut Jurassic Steak skewers marinated in lemon, chilli and oregano. Served with peppery chicory salad.


  • 450g/1lb lean thin cut Jurassic
  • For the Marinade: 60ml/4tbsp olive oil
  • 30ml/2tbsp freshly chopped oregano
  • Finely grated zest of 1 lemon
  • 2 garlic cloves, peeled and finely chopped or crushed
  • 5ml/1tsp dried chilli flakes
  • Salt and freshly milled black pepper
  • For the Red Chicory Salad: ½ small cucumber, cut in half lengthways and sliced
  • 1 x 200g pack red chicory leaves, rinsed and separated
  • 15-30ml/1-2tbsp freshly chopped flat-leaf parsley
  • 2 small shallots, peeled and finely chopped
  • 15ml/1tbsp red wine vinegar
  • 10ml/2tsp creamed horseradish sauce
  • 45ml/3tbsp extra virgin olive oil

Serves 4

Difficulty Rating:**

Prep Time: 10 mins

Total Time: 14 mins


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

Beef Recipe from Simply Beef and Lamb.