Beef skewers with tabbouli


Prep time5 minutes
Meal categoryLunch Dinner
Recipe sourceMeat and Livestock Australia




800Gramrump steak (fully trimmed, cut into 1.5cm cubes)
1Tablespoon (Metric)extra virgin olive oil (plus 1 teaspoon extra)
1Teaspoon (Metric)garam masala
1 red capsicum (seeded, cut into 1.5cm dice)
1 green capsicum (seeded, cut into 1.5cm dice)
8 wooden skewers (soaked in cold water for 10 minutes)
180Gramburghur (1 cup)
1 Lebanese cucumber (trimmed, diced)
3 large vine ripened tomatoes (seeded, diced)
1 large carrot (peeled grated)
1Cupfreah flat leaf parsley (finely chopped)
1Tablespoon (Metric)lemon juice


  1. Toss the beef, extra olive oil and garam masla in a medium bowl. Thread the beef, and capsicum alternately on prepared skewers.
  2. Place the burghur in a heat proof bowl, pour over enough boiling water to cover, set aside for 2minutes. Drain well, pressing out as much excess water as possible. Transfer to a large mixing bowl.
  3. Add the cucumber, tomato, carrot, parsley, lemon juice and olive oil to the burghur and stir to combine. Season to taste freshly ground black pepper.
  4. Preheat char grill pan, barbecue or non-stick frying pan over medium-high heat. Grill skewers for 1-2 minutes each side, or until cooked to your liking.
  5. Serve skewers with the tabbouli and a wedge of lemon.


Each serve of this recipe provides:

  • 3.25 serves of vegetables
  • 2 serves of grain (cereal) foods
  • 2 serves of lean meat/alternative


Recipe reproduced with permission from Meat and Livestock Australia. For more recipes visit


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