Marinaded in fragrant warming spices, these Moorish beef skewers are served with a fresh capsicum / pepper salsa and colourful turmeric rice to create a simple midweek dinner that is also perfect for entertaining.
These Spanish beef skewers are inspired by our time living in the Andalusian city of Seville. The earthy aromatic spices of cumin, coriander and fennel are perfect seasonings for beef, often used in stews. Whilst we love a beef stew, I wanted to use them in a dish that you can enjoy any night of the week; from simple family dinners to get togethers with friends.
The salsa is a fresh and crunchy way of serving extra veggies in the meal, and the vibrant yellow turmeric rice is a nod to saffron rice (another popular Moorish dish), but at a fraction of the cost.
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Ingredient notes and substitutions
Please scroll down to the recipe card at the end of the post for ingredient quantities.
- Beef – I recommend using a cut like rump or sirloin to make these beef skewers. Cut it into cubes yourself.
- Spices – use whole spices if you can.
- Sherry Vinegar – this Spanish vinegar should be easy to find in your local supermarket. It is slightly smoother and less acidic than red wine vinegar, with a hint of sweetness to it. I love it for salad dressings, so definitely think its worth adding to your kitchen if you can! However if you can’t find it, substitute with red wine vinegar.
My recipe tips
- When threading the beef and capsicum / pepper on to the skewer, leave room between each ingredient to allow the heat to reach all sides, ensuring even cooking.
- If you don’t want the salsa, you could serve some sliced cucumber and tomato on the side, or steamed broccoli goes well too.
Serving Ideas
Instead of the turmeric rice, serve with plain boiled rice, flatbread or couscous. Swap the salsa for this Spanish ratatouille or in winter, this orange and pomegranate salad makes a beautiful side for the skewers.
Make ahead/storage
The beef can be marinaded for up to 24 hours. I recommend serving the skewers straight away, however any leftovers can be kept in the fridge, covered, for up to 2-3 days.
Why not try…
You may also like these other beef recipes :
Moorish Beef Skewers
Author: Robyn
These simple, healthy beef skewers are packed with Mediterranean flavours and make a simple weeknight dinner or are perfect for entertaining.
Gluten Free
Equipment
- 6 metal skewers
Ingredients
Beef Skewers
- 500 g beef cutinto 3-4 cm cubes
- 2 cloves garlic left whole
- pinch salt
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- ½ teaspoon fennel seeds
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- 1 teaspoon sherry vinegar or red wine vinegar
- 2 tablespoons olive oil
- black pepper
- 1 green pepper / capsicum cut into chunks
Salsa
- 3 tomatoes diced
- 1 red pepper / capsicum diced
- 2 spring onions finely sliced
- 1-2 tablespoons parsley finely chopped
- 2 tablespoons olive oil
- ½ tablespoon sherry vinegar
- pinch ground cumin
- salt
Turmeric Rice
- 200 g long grain rice
- ¼ teaspoon ground turmeric
Instructions
Marinade The Beef
- In a pestle and mortar crush the garlic and salt then add the spices.
- Mix in oil and vinegar then add to the cubed beef and stir to coat.
- Marinade a couple of hours or overnight.
Make The Salsa
- In a medium bowl, add the diced tomatoes and capsicum / pepper, the chopped spring onions and parsley. Drizzle over the olive oil and sherry vinegar, sprinkle over the pinch of cumin and season with salt.
- Stir to combine then set aside.
Cook The Turmeric Rice
- Rinse the rice then place into a pan with water and the turmeric and cook according to the packet instructions.
- Sit for 5 minutes, then fluff with a fork.
Cook the Skewers
- Thread 4 pieces of marinaded beef onto each skewer, alternating each cube of beef with a piece of capsicum / pepper.
- Either BBQ 8-10 minutes, turning every 2-3 minutes until brown all sides.
- Or heat a griddle pan until hot then cook 8-10 minutes, until charred on the outside and cooked to your liking on the inside.
- Spoon the rice onto plates, top with the cooked beef skewers and a spoonful of salsa. Serve straight away.
Notes
This recipe makes 6 skewers, which serves a family of 4.
INGREDIENT NOTES
- Beef – I recommend using a cut like rump or sirloin to make these beef skewers. Cut it into cubes yourself.
- Spices – use whole spices if you can.
- Sherry Vinegar – this Spanish vinegar should be easy to find in your local supermarket. It is slightly smoother and less acidic than red wine vinegar, with a hint of sweetness to it. I love it for salad dressings, so definitely think its worth adding to your kitchen if you can! However if you can’t find it, substitute with red wine vinegar.
Nutrition
Calories: 666kcalCarbohydrates: 49gProtein: 27gFat: 40gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 21gTrans Fat: 2gCholesterol: 89mgSodium: 97mgPotassium: 795mgFiber: 4gSugar: 5gVitamin A: 2211IUVitamin C: 78mgCalcium: 76mgIron: 4mg
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Tag me! #atmrsjoneskitchen
Tag me! @atmrsjoneskitchen
Or just leave a comment below!
Ingredients
Beef Skewers
- 500 g beef cutinto 3-4 cm cubes
- 2 cloves garlic left whole
- pinch salt
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- ½ teaspoon fennel seeds
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- 1 teaspoon sherry vinegar or red wine vinegar
- 2 tablespoons olive oil
- black pepper
- 1 green capsicum cut into chunks
Salsa
- 3 tomatoes diced
- 1 red capsicum diced
- 2 spring onions finely sliced
- 1-2 tablespoons parsley finely chopped
- 2 tablespoons olive oil
- ½ tablespoon sherry vinegar
- pinch ground cumin
- salt
Turmeric Rice
- 1 c long grain rice
- ¼ teaspoon ground turmeric
Instructions
Marinade The Beef
- In a pestle and mortar crush the garlic and salt then add the spices.
- Mix in oil and vinegar then add to the cubed beef and stir to coat.
- Marinade a couple of hours or overnight.
Make The Salsa
- In a medium bowl, add the diced tomatoes and capsicum, the chopped spring onions and parsley. Drizzle over the olive oil and sherry vinegar, sprinkle over the pinch of cumin and season with salt.
- Stir to combine then set aside.
Cook The Turmeric Rice
- Rinse the rice then place into a pan with water and the turmeric and cook according to the packet instructions.
- Sit for 5 minutes, then fluff with a fork.
Cook the Skewers
- Thread 4 pieces of marinaded beef onto each skewer, alternating each cube of beef with a piece of capsicum.
- Either BBQ 8-10 minutes, turning every 2-3 minutes until brown all sides.
- Or heat a griddle pan until hot then cook 8-10 minutes, until charred on the outside and cooked to your liking on the inside.
- Spoon the rice onto plates, top with the cooked beef skewers and a spoonful of salsa. Serve straight away.
Notes
This recipe makes 6 skewers, which serves a family of 4.
INGREDIENT NOTES
- Beef – I recommend using a cut like rump or sirloin to make these beef skewers. Cut it into cubes yourself.
- Spices – use whole spices if you can.
- Sherry Vinegar – this Spanish vinegar should be easy to find in your local supermarket. It is slightly smoother and less acidic than red wine vinegar, with a hint of sweetness to it. I love it for salad dressings, so definitely think its worth adding to your kitchen if you can! However if you can’t find it, substitute with red wine vinegar.
Nutrition
Calories: 666kcalCarbohydrates: 49gProtein: 27gFat: 40gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 21gTrans Fat: 2gCholesterol: 89mgSodium: 97mgPotassium: 795mgFiber: 4gSugar: 5gVitamin A: 2211IUVitamin C: 78mgCalcium: 76mgIron: 4mg
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Tag me! #atmrsjoneskitchen
Tag me! @atmrsjoneskitchen
Or just leave a comment below!
Ingredients
Beef Skewers
- 1 lb beef cutinto 3-4 cm cubes
- 2 cloves garlic left whole
- pinch salt
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- ½ teaspoon fennel seeds
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- 1 teaspoon sherry vinegar or red wine vinegar
- 2 tablespoons olive oil
- black pepper
- 1 green bell pepper cut into chunks
Salsa
- 3 tomatoes diced
- 1 red bell pepper diced
- 2 spring onions finely sliced
- 1-2 tablespoons parsley finely chopped
- 2 tablespoons olive oil
- ½ tablespoon sherry vinegar
- pinch ground cumin
- salt
Turmeric Rice
- 1 c long grain rice
- ¼ teaspoon ground turmeric
Instructions
Marinade The Beef
- In a pestle and mortar crush the garlic and salt then add the spices.
- Mix in oil and vinegar then add to the cubed beef and stir to coat.
- Marinade a couple of hours or overnight.
Make The Salsa
- In a medium bowl, add the diced tomatoes and capsicum / pepper, the chopped spring onions and parsley. Drizzle over the olive oil and sherry vinegar, sprinkle over the pinch of cumin and season with salt.
- Stir to combine then set aside.
Cook The Turmeric Rice
- Rinse the rice then place into a pan with water and the turmeric and cook according to the packet instructions.
- Sit for 5 minutes, then fluff with a fork.
Cook the Skewers
- Thread 4 pieces of marinaded beef onto each skewer, alternating each cube of beef with a piece of capsicum / pepper.
- Either BBQ 8-10 minutes, turning every 2-3 minutes until brown all sides.
- Or heat a griddle pan until hot then cook 8-10 minutes, until charred on the outside and cooked to your liking on the inside.
- Spoon the rice onto plates, top with the cooked beef skewers and a spoonful of salsa. Serve straight away.
Notes
This recipe makes 6 skewers, which serves a family of 4.
INGREDIENT NOTES
- Beef – I recommend using a cut like rump or sirloin to make these beef skewers. Cut it into cubes yourself.
- Spices – use whole spices if you can.
- Sherry Vinegar – this Spanish vinegar should be easy to find in your local supermarket. It is slightly smoother and less acidic than red wine vinegar, with a hint of sweetness to it. I love it for salad dressings, so definitely think its worth adding to your kitchen if you can! However if you can’t find it, substitute with red wine vinegar.
Nutrition
Calories: 666kcalCarbohydrates: 49gProtein: 27gFat: 40gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 21gTrans Fat: 2gCholesterol: 89mgSodium: 97mgPotassium: 795mgFiber: 4gSugar: 5gVitamin A: 2211IUVitamin C: 78mgCalcium: 76mgIron: 4mg
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Tag me! #atmrsjoneskitchen
Tag me! @atmrsjoneskitchen
Or just leave a comment below!
Let me know your thoughts!