Fiona’s delicious herb marinade not only tenderizes the beef cuts , but also it gives the meat a gorgeous summer flavour. After marinating, a quick cook on a high heat will make these herby beef skewers a great addition to any barbecue menu.

serves 6

1 kg oyster blade, rump or rump cap, remove excess fat and any sinew, cut into 3cm cubes 


1 tablespoon coriander seeds

½ tablespoon cumin seeds

1 medium brown onion, peeled and quartered

1 bunch mint leaves

1 bunch coriander, roots discarded (use roots to make a curry paste)

1 bunch flat leaf parsley leaves

1 teaspoons sea salt

1/4 teaspoon freshly ground black pepper

½ cup extra virgin olive oil

12 to15 bamboo skewers

Place coriander and cumin seeds in a medium fry pan over a medium heat. Cook for about 2 minutes shaking pan occasionally until seeds become aromatic.  Remove from heat.  

Transfer coriander and cumin seeds in the bowl of a food processor and pulse until seeds are coarsely ground.  Add onion and fresh parsley, mint and coriander.   Pulse to coarsely chop.  Add salt and pepper and oil.  Pulse until well combined and paste like. 

Place meat in a glass or ceramic bowl.  Add the herb marinade and using hands mix thoroughly to coat meat pieces with marinade well.  Cover and refrigerate for a minimum of 8 hours to 24 hours. 

Soak bamboo skewers for 10 minutes in tray of water (this helps prevent the skewers burning).   Thread four to five pieces of meat on each skewer.  Cover and refrigerate until ready to cook.

When ready to cook, remove meat from the refrigerator at least 30 minutes before cooking. 

Heat a cast iron grill plate or barbecue grill over a high heat.  Cook skewers 2 minutes each side for medium-rare, or 2½ minutes each side for medium.  Rest meat for 5 to 10 minutes.  

Fiona Hammond © December  2018

Mark Brancatisano