Beef Steak Kebabs

  • Preparation Time:
    30 mins
  • Cook Time:
    10-15 mins
  • Serves:
  • 18 pickling onions, skins on
  • 12 rashers streaky bacon
  • 1 kg rump, cut into 2 ½ cm cubes
  • 12 wooden skewers, soaked in water
  • 18 button mushrooms, halved
  • 1 red pepper, seeded and cut into squares
  • 1 packet ROYCO® Spare Rib Marinade
  • Boil pickling onions for 4-5 minutes, refresh in cold water, peel and cut in half.
  • Cut the bacon rashers in half, then roll each piece up.
  • Thread rump cubes onto the skewers, alternating with the pickling onions, bacon, mushrooms and red pepper squares.
  • Prepare ROYCO® Spare Rib Marinade according to packet instructions. Marinate kebabs for 20 minutes.
  • To Cook:
  • Braai kebabs over moderate coals, basting frequently, for about 10 minutes.
  • Grill kebabs in the oven for about 15 minutes, turning and basting frequently.
  • Serve immediately
  • Sirloin or fillet steak can be used for this recipe, but rump is the tastiest. The kebabs can be made a day ahead (as far as step 4) but only marinate 20 minutes before cooking.


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