By Jamie Humby Chef
Published 2 December 2024
Jamie Humby Chef
For the last 17 years Jamie has worked in some of the most demanding and interesting kitchens in New Zealand, Australia, Norway, Sweden and beyond. Currently based in Melbourne, Jamie creates simple, healthy recipes.
By Jamie Humby Chef
30m
1h 35m
4
13
Our homemade chimichurri sauce works as a bright and zesty marinade and as a salad dressing, and is the perfect way to spice up your next backyard BBQ.
Nothing says ‘summer in Australia’ like fresh fish coated in fragrant citrus and a hint of chilli, served with a side of cool, juicy mango salad.
Discover our slow-cooked lamb served with zesty slaw and yoghurt on freshly charred pita, a perfect winter staple.
Nothing beats the smell of Aussie lamb on the BBQ on a warm night. Give this traditional tea a refreshing twist with crunchy greens and a yummy marinade.
Step 1:
Soak your wooden skewers in water for an hour or overnight, so they don’t burn on the BBQ. Otherwise, use metal skewers.
Step 2:
To make the marinade, blend the chipotle, garlic, paprika and soy sauce in a large mixing bowl.
Step 3:
Once blended, add the beef pieces and toss to evenly coat. Marinate for at least an hour or ideally overnight.
Step 4:
Thread the beef, pineapple and onion pieces evenly on skewers until there are 3 of each item on the skewer. Cover the wooden ends of your skewers with tinfoil to avoid any burning.
Step 5:
Heat a chargrill or BBQ on high and cook the skewers evenly on all sides for 2 minutes or until the beef is cooked to your liking.
Step 6:
Once cooked, let the skewers rest covered in tinfoil while you prepare the rice.
Step 7:
Bring rice and stock to the boil and simmer covered for 12 minutes.
Step 8:
Once rice is cooked, fold through the herbs (apart from the coriander leaves) and spoon evenly onto plates.
Step 9:
Top the rice with the skewers, mixed leaves, a squeeze of lemon and a sprinkle of coriander leaves.
