Rosemary Beef Skewers with Bean Salad

By Leah Craven

Rosemary Beef Skewers with Bean Salad
This gorgeous beef dish is perfect for spring evenings or summers spent around the BBQ.

Serves 2-3

1 pack Silver Fern Farms Beef Stir-Fry
4 rosemary stems
juice of ½ lemon, plus lemon wedges to serve
1 capsicum, cut into chunks
1 red onion, cut into chunks
olive oil, to drizzle
sugar snap peas, trimmed and blanched
green beans, halved and blanched
1 small red onion, thinly sliced
rosemary salt, to serve

Remove most of the leaves from rosemary stems. Grind leaves, adding enough lemon juice to make a paste. Season.

Thread beef onto rosemary stems with alternate chunks of capsicum and red onion. Drizzle oil over skewers; spread over rosemary mixture. Cook on barbecue for several minutes each side or under the grill on medium, turning after a few minutes. Toss sugar snap peas, beans and red onion together. Serve skewers with beans and rosemary salt.


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