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Andalusian Spiced Beef Skewers

Serves 12

Chef Frank Camorra of MoVida restaurant in Melbourne, Australia recommends marinating these skewers overnight to fully capture the Andalusian flavours in his recipe.


  • Lean Beef Rump 1 kg, sinew removed, cut into 1.5 cm cubes


  • Sweet Smoked Paprika 1 Tbs
  • Hot Paprika 1/2 tsp
  • Turmeric 1 tsp
  • Ground Cumin 2 Tbs
  • Dry White Wine 125 ml
  • Nutmeg 1 tsp
  • Garlic 2 cloves, finely chopped
  • Salt 1/2 tsp
  • Olive Oil 60 ml
  • Parsley 1 cup, chopped

 Basting Sauce

  • Dry White Wine 60 ml
  • Smoked Paprika 1 tsp
  • Lemon Juice of 1 lemon

Cook It

  1. Mix marinade ingredients thoroughly. Add cubed beef and work in marinade. Marinate at least 2 hours or preferably overnight.
  2. Pre-heat barbecue grill to medium. Thread beef onto long metal skewers, spacing loosely so that meat cooks evenly.
  3. In a small bowl, mix together all basting sauce ingredients.  Brush meat with basting sauce.
  4. Place skewers on a hot grill and cook for 8-10 minutes, turning and basting several times with a brush. Remove from heat and allow to rest for 5 minutes before serving.