Barbecued beef and vegetable skewers

Huile d'olive d'Aix-en-Provence PDO
Intense flavour
Brochette de boeuf et légumes grillés au barbecue
A PDO
Preparation
15 min
A PDO
Cooking time
10 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Main course Gluten-free Summer

Ingredients

A PDO
For 4 personnes
  • 550g of roast beef
  • 3 thick slices of smoked bacon (150g)
  • 16 small button mushrooms
  • 1 red onion
  • 2 round courgettes
  • 2 sprigs of cherry tomatoes
  • 6 tablespoons of full-flavoured olive oil
  • 1.5 teaspoons of Espelette pepper
  • 1 teaspoon of dried thyme
  • 1 teaspoon of sesame seeds
  • 1 teaspoon of lemon juice
  • Salt, pepper

Tip

I leave the skewers to rest under a sheet of aluminium foil to ensure the meat is nice and tender.

Instructions

  • Cut the courgettes into 6 wedges and halve the cherry tomatoes.
  • Next, mix the full-flavoured olive oil with the lemon juice, chilli, thyme and sesame seeds.
  • Pour 2 tablespoons of this flavoured oil over the vegetables, season with salt and pepper, then toss to combine.
  • Cut the meat into large cubes and the slices of bacon into pieces of the same width. Then cut the mushroom stalks and the onion into pieces. Next, assemble 8 skewers, alternating on each one 2 mushrooms, 3 pieces of beef, pieces of onion and pieces of smoked bacon. Season with salt and pepper.
  • Next, place the skewers and vegetables on the hot barbecue to cook. Turn them regularly and, after 5–6 minutes, remove the skewers, keep them warm under some aluminium foil, then continue cooking the vegetables for a further 5 minutes.
  • Serve the kebabs with the vegetables, then drizzle over a little flavoured olive oil.

Tip

I leave the skewers to rest under a sheet of aluminium foil to ensure the meat is nice and tender.
We recommend...

For this recipe, we recommend PDO huile d'olive d'Aix-en-Provence (intense taste) for its aromas of raw artichoke and greenery, sometimes complemented by hints of walnuts/hazelnuts and red berries.

If you don’t have this, choose another intense-flavoured olive oil: PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive de Haute-Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive de la Vallée des Baux-de-Provence. 

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