Whilst the British Summer is anything but predictable when it comes to weather (fingers crossed for more sun!) you can guarantee that we all love a barbecue come rain or shine. I always like to go beyond the usual sausages and burgers and come up with some tasty and exciting alternatives to impress your family and friends and these beef and watermelon kebabs will certainly do the trick.
I have also provided some great barbecue ideas in my article Top 10 Cuts of Meat for the Barbecue so make sure you take a look for some inspiration. There are so many cuts of meat that work perfectly on the barbecue that you might not have come across before and they are well worth checking out.
The combination of meat and fruit is one which works really well, particularly in Summer when you want something refreshing. If you have not had cooked watermelon before then it is a real treat; when charred on a barbecue or grill it starts to caramalise and brings out the sweetness. To compliment this the beef is marinaded in a spicy Thai sauce so you get heat, sweetness and then the hint of fresh mint that is threaded inbetween each piece on the skewer.
Serve the beef and watermelon kebabs with your favourite salads and enjoy with good company in the sunshine (hopefully!)
A few tips for preparing the beef and watermelon kebabs…
If using wooden skewers then soak them in water for 20-30 minutes before cooking to prevent them burning on the grill or barbecue. If you are using metal skewers then no advance preparation is needed.
I like to have my meat still pink so if you want yours well done make sure you add a bit more time onto the suggested cooking time. Similarly, if you want your beef rare then reduce the time accordingly. Always use the best quality meat that you can afford; 100% grass-fed beef can be difficult to find but your local butcher may stock this. I personally like to use the meat by Primal Meats; it is all 100% grass-fed and ethically reared. If you want to find out more about Primal Meats then take a look at our guest blog from last year with Caroline Watson.
When making these beef and watermelon kebabs it helps with cooking if you cut everything into large cubes. This makes it easier to cook it on all sides evenly and will make sure that all pieces are in contact with the heat.
PIN THE RECIPE FOR LATER:
Servings: 4 kebabs
- 800g (1.7 lbs) rib-eye steak, cut into cubes. I like to use Primal Meats
- ½ watermelon, cut into cubes
- 4 sprigs mint, leaves only
- For the marinade:
- 4 tbsp extra virgin olive oil
- 1.5 tbsp fish sauce
- 2 garlic cloves, crushed
- 1 cm ginger, grated or very finely chopped
- 1 lime, juice only
- 1.5 tsp chilli flakes
- Pinch sea salt
- Mix the marinade ingredients together in a bowl, adjusting to taste accordingly.
- Add the beef to the marinade and mix together until it is all coated.
- Cover and leave in the fridge for as long as you are able; overnight is perfect but it will still add flavour after an hour if short on time.
- Remove the beef from the fridge to allow it to come back to room temperature.
- Thread the beef and watermelon pieces onto skewers with a folded piece of mint between each piece (push this in quite tightly to avoid burning the edges)
- Place the kebabs onto a barbecue, grill or skillet and cook so that the beef is still pink and the watermelon starting to char and soften. Around 10 minutes should be sufficient.
- Serve with your favourite salads and enjoy.
** If using wooden skewers then soak them for 20 minutes before using. This prevents them burning when cooking.
*** The preparation time includes marinating time for the meat.
Enjoy our blogs? Get a free eBook!
If you like what we do then sign up to follow our blog and receive updates on all of our latest recipes and articles. Plus you will also receive a FREE 40 page eBook on the Paleo diet with tips on how to get started and some sample recipes.