Marinated Beef Skewers

The Best Recipe to Get Stuck into This Summer: Frank Camorra's Marinated Beef Skewers

A delicious Andalusian Moorish spiced beef skewer recipe with a roasted pepper and tomato salad.

Serves: 12
Preparation: 20 minutes + overnight marinade
Cooking: 50 minutes

Part one – Andalusian spiced beef Skewers:
Ingredients
1kg lean beef rump with sinew removed and cut into 1.5cm cubes

Marinade:
1 tbsp sweet smoked paprika
1/2 tsp hot paprika
1 tsp turmeric
2 tbsp ground cumin
125ml dry white wine
1 tsp nutmeg
2 cloves garlic, finely chopped
1/2 tsp salt
60ml olive oil
1 cup parsley, chopped

Basting sauce:
60ml dry white wine
1 tsp smoked paprika

1 lemon, juiced

Method
Mix marinade ingredients thoroughly. Add in the diced beef and work in marinade. Ideally leave overnight to marinate, however a few hours works wonders.
Pre-heat barbecue grill to medium. Thread beef onto long metal skewers.
For the baste, mix the wine, lemon and paprika together. Use a brush to apply basting mix to the meat.
Place skewers on a hot grill and cook for 8-10 minutes, turning and basting several times. Remove from heat and allow to rest for 5 minutes before serving.

Part two – Roasted capsicum & tomato salad with cumin & sherry vinegar:
Ingredients
6 red capsicums
1 large brown onion, unpeeled
1 garlic bulb
4 tomatoes, cut into wedges
1 handful fat-leaf parsley, chopped
70ml sherry vinegar
1 tbsp freshly ground cumin
Salt
Olive oil

Method
Pre-heat oven to 180°C and place the capsicums, tomatoes, onions and garlic in a large roasting tin, sprinkled with salt and drizzled with olive oil. Roast for 30-35 minutes.
Remove capsicum and garlic, put in a bowl and pour over cooking juices. Return to the oven and cook for a further 20 minutes, or until the interior flesh is very soft.
When capsicums are just cool enough to handle, peel the skin off, discard seeds and break up into broad strips. Place in a bowl.
Squeeze out the paste from the garlic bulb over the capsicums. Add tomato and mix through. When the onions are ready, remove from oven and set aside until cool enough to handle. Remove outside skin. Cut the onions into rough wedges and mix through capsicum and tomato mixture.
Measure 100ml of reserved cooking juices from roasting tin and add to the salad with remaining ingredients. Mix thoroughly.

Tips:
To ensure the meat cooks evenly, don't bunch too tightly.
The time of cooking for the beef will depend on the heat of the grill. You are looking for good grill marks while still staying pink and juicy in the centre.
The salad can be served immediately or refrigerated before serving with the beef skewers

Adam Liaw and Frank Camorra Celebrate Local with This Summer's Must-Try Recipes

Food plays a significant role in Australian lifestyles; we seek underground restaurants, multicultural taste experiences or foodie travel destinations. We value our time eating and trying new dishes together and want to indulge in the most delicious food.

We are spoilt too, with top quality Australian Beef served across every corner of Australia – not only in our high-end restaurants, but also in our down-to-earth pubs and cafes.

Proving you don't have to break the bank to have the tastiest beef, Adam Liaw and Frank Camorra have partnered with Australian Beef this summer to showcase their favourite unpretentious, local finds, and have each created two recipes to show Australians how to get Michelin-worthy taste sensations in the comfort of their own homes.

Adam Liaw, best known for his punchy Asian recipes and Masterchef win in 2010, is not one to shy away from bold flavours, as shown in his mouthwatering recipes: beef sausages onion curry and creamy pepper steak spaghetti.

"I love discovering local eateries new and old, trying the owners' recommended dishes and really appreciating the love and pride they put into their food. My dishes are inspired by the local eateries I love but with a home twist that anyone can make and everyone will enjoy.

For my first recipe, I always love the variety of flavours in a curry and mixing that with sausages gives it the Aussie twist it needs for summer. My second recipe was based on the fact that if you're going for an instant crowd pleaser you can never look past a great pasta dish."

Frank Camorra, Head Chef at Melbourne hotspot MoVida, loves to incorporate his Spanish heritage into his dishes and has created delicious, Andalusian marinated spiced skewers alongside a spiced beef tartare.

"As a chef I'm not only a fan of cooking but also a fan of eating good quality meals. I am always on the look out for local produce or authentic local restaurants doing great things.

"I've created two recipes that highlight the high quality beef we are blessed with in Australia and partnered it with my personal Spanish flavours. Skewers are the perfect dish for a summer barbecue with friends and family and are incredibly easy to cook and eat, My second dish is a spiced beef tartare because there's nothing better in hot weather than a cooling dish that packs a punch with great flavours".

Create Adam or Frank's recipes at home this summer using the easy recipes below, or visit www.australianbeef.com.au.