MLA Australian Beef and Potato Kabobs with Homemade Ketchup
- Prep time 15Min
- Cook time 15Min
- Technique Grill
- Meat Beef
- Cut Rump
- Serves 4
This recipe for Australian Beef and Potato Kabobs with Homemade Ketchup is an excellent way to serve your natural beef.
Ingredients
- 1 pound Australian Beef stew meat
- 1 teaspoon thyme leaves
- 12 baby or small fingerling potatoes
- 1 red pepper, seeded and cut into large squares
- 1 green pepper, seeded and cut into large squares
- Olive oil
- Salt and freshly ground pepper, to taste
- Skewers
Ketchup:
- 1 tablespoon olive oil
- 1 clove garlic, crushed
- 1 small onion, chopped
- 1 tablespoon tomato paste
- 4 large ripe (or canned) tomatoes, peeled and diced*
- 2 tablespoons red wine vinegar
- 2 teaspoons sugar
- Sea salt and black pepper, to taste
Method
For the Kabobs:
-
To prepare the kabobs, season meat with salt, pepper, and thyme. Boil or microwave potatoes until just cooked but still firm.
-
When potatoes are cool enough to handle, thread meat, potatoes, and peppers alternately onto metal skewers. Brush generously with olive oil.
-
Barbecue or grill kabobs, turning and brushing with oil as necessary, until meat is cooked as desired. Medium rare will be the most tender and moist.
For the Ketchup:
-
To prepare the ketchup, heat oil in a saucepan, add garlic and onion, and cook, stirring, until onion is softened.
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Add tomato paste and cook 1 minute or until color changes. Add remaining ketchup ingredients and bring to a boil.
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Reduce heat and simmer until mixture thickens. Set aside or refrigerate, covered, until ready to serve.
*Chef's Note: To peel tomatoes, plunge into boiling water for 1–2 minutes or until the skin easily peels off.
To Serve (optional): Serve with bread and green salad.
