By Pholosho Matondolo

It is summer for us and spending time in the kitchen during the hot months is quite challenging.  Quick and simple recipes are in order, and beef kebabs fit the bill!

I recently decided to make grilled kebabs, along with vegetables, to bring to our church picnic.  The marinade is super simple and quick to prepare.  This recipe would best suit those who don’t own an outdoor grill and/or those who do own one, but do not feel firing up the outside grill.  All can be prepared and cooked indoors!


2 tbsp olive oil

2 tbsp soya sauce

3 tbsp braai sauce ( Sa No1 Championship  brand)

2 tbsp Knorr honey & mustard sauce

1 tsp fresh chopped thyme & rosemary

510g rump steak, cut into 1-inch cubes

1 tbsp Robertsons Traditional braai mix spice

1 tbsp Robertsons rosemary  & garlic spice

½ medium green bell pepper, seeded and cut into 1-inch pieces

½ medium yellow bell pepper, seeded and cut into 1-inch pieces

8 to 10 cherry tomatoes

Salt & pepper for taste

1 tsp Dried Italian herbs

6 bamboo skewers ( 25cmx4mm)


Season the beef steak with the traditional braai mix and garlic & rosemary spices. In a medium bowl, whisk together soya sauce, honey & mustard, braai sauce, 1 tablespoon of olive oil and the fresh chopped thyme & rosemary.

Add the rump steak to marinade and toss well to coat. Cover with a plastic wrap, refrigerate and let it marinate for 30 or up to an hour.

Once the beef is marinated, heat a chargrill pan over medium heat and coat with just a tablespoon of oil. Add the marinated steak into the pan, grill for 12 to 15 minutes on each side or until well browned, baste the steak with what is left of the marinade just before removing them from heat.

In the meantime coat a non-stick pan with a cooking spray, bring it to heat.  Toss the bell peppers and the tomatoes for about 5 minutes, season with dried Italian herbs and salt & pepper. Remove from heat and set aside

Once the steak and vegetables have cooled down, thread onto the skewers alternating with pieces of the green &  yellow peppers and the cherry tomatoes. (check image for guidelines)

You can serve immediately, in my case I arranged them well on a serving dish, wrapped them and took them along with me to the bring and share gathering.  some heated them just before serving J and funny enough others preferred to eat them cold 🙂