Monday, December 29, 2014

Recipe: Beef Kabobs

Beef kebabs in a honey mustard glaze

Another one for the family recipe book.  My kids have yet to eat this recipe, but that's only because they don't know what's good.  Ben and I have made this recipe multiple times for ourselves, and we've fed it to friends several times, and it has been met with the highest approval every time.

This recipe is for Beef Kabobs in a honey mustard glaze.  As far as I'm concerned, though, the real key to the recipe is that the kabobs also contain.... wait for it.... bacon.  Who knew?  Bacon on kabobs?  Bacon on the grill?  It's delicious and amazing.  The only problem is that we have yet to perfect how to get the bacon cooked quite right.  Various experiments have led to burned bacon and raw bacon, but never have we gotten more than half the bacon on the kabob the exact right consistency.  Our latest theory involves the possibility of starting the bacon in the microwave before adding it to the skewers.  I'll let you know how that turns out.  Once we figure out the bacon, though, this will be upgraded to The Perfect Recipe.

I found it on Pinterest (source of all good things).  It was originally published on Bord Bia (the Irish Food Board).  If you'd like to see the complete link, click here.

With full understanding that all credit is given to Bord Bia for this amazing recipe, here is my transcribed copy for my family's cookbook.  The recipe serves 4.


  • 750g sirloin or fillet steak
  • 4 rashers unsmoked streaky bacon, halved
  • 8 small fresh bay leaves
  • 1 small red onion, cut into wedges through the root
  • Thyme sprigs, to garnish

For the glaze: 

  • 4 tablesp. clear honey
  • ¼ teasp. cayenne pepper
  • 2 garlic cloves, crushed
  • 1 tablesp. wholegrain mustard
  • 2 teasp. lemon juice
  • Salt and freshly ground black pepper

To Cook

Trim any fat from the steak and cut the meat into 4cm chunks. Roll up each piece of bacon.
Mix the ingredients for the glaze together in a bowl with ½ teaspoon each of salt and black pepper. Stir in the steak and leave to marinate for 30 minutes. Meanwhile light your barbecue if using a charcoal one. Light your gas barbecue or grill 10 minutes before cooking.
Thread 4 cubes of beef, 2 bacon rolls, 2 bay leaves and 2 onion wedges onto each 25cm metal skewer. Place them on the barbecue or the rack of the grill pan and cook for 5-6 minutes, turning once or twice until the steak is nicely browned on the outside and medium-rare in the centre.

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