By Jamie Humby | Chef
Published 2 December 2024
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.
