Recipe

Balsamic beef skewers with easy barbecue flatbread

All you need is a barbecue to create this impressively easy recipe. Homemade flatbread acts as the perfect 'plate' for delicious balsamic beef and mushroom skewers. It's must-try for any outdoor cooking fan

By Sophie Gray
  • 20 mins preparation
  • 25 mins cooking
  • Serves 6
  • Print
    Print

Ingredients

Balsamic beef skewers
  • 1/2 cup store-bought balsamic glaze
  • 2 tablespoon garlic-infused olive oil
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon rosemary, finely chopped
  • a large handful parsley, coarsely chopped
  • 500 gram rump or sirloin steak, cut into 2cm cubes
  • 12 large button mushrooms, halved
  • salt and pepper
  • green salad, to serve
Easy barbecue flatbread
  • 1 1/2 cup self-raising flour, plus extra, for dusting
  • 1/2 tablespoon baking powder
  • 1/2 tablespoon salt
  • 1 cup natural yoghurt
  • 1/4 cup garlic-infused olive oil
  • 1 egg yolk

Method

Balsamic beef skewers
  • 1
    Combine half the glaze, the oil, Worcestershire sauce and herbs in a bowl or resealable plastic bag. Add the chopped beef and mushrooms and season with salt and pepper. Mix well and refrigerate for 30 minutes.
  • 2
    Make the easy barbecue flatbread (see below).
  • 3
    Thread the marinated meat onto skewers, alternating with mushroom halves. Allow around 3 pieces of meat and 2 mushroom halves per skewer.
  • 4
    Heat grill to medium and spray or brush it with oil. Place the skewers on the grill and, if your grill has a hood, put it down. Cook the beef skewers for 3 minutes each side or until done to your liking. Serve with warm flatbread, salad and a drizzle of the remaining balsamic glaze.
Easy barbecue flatbread
  • 5
    Mix the flour, baking powder, salt and yoghurt in a bowl or processor to a soft dough. Knead on a floured board for 1 minute until smooth. Allow the dough to rest for 5 minutes.
  • 6
    Combine the oil and egg yolk and set aside. Roll the dough into 6 4mm-thick flat pieces. Brush one side with oil mixture.
  • 7
    Grill, oiled side facing the heat, until puffed and golden. Turn the dough over, brush the uncooked side, and grill until puffed and golden.

Notes

  • Make homemade balsamic glaze by simmering ½ cup balsamic vinegar and 1 tablespoon brown sugar until reduced to a syrupy consistency. PER SERVE Energy 614kcal, 2571kj • Protein 24g • Total Fat 45g • Saturated Fat 12g • Carbohydrate 27g • Sugars 2g • Fibre 2g • Sodium 1318mg