Asian BBQ Beef Kebabs

These easy, keto friendly, full of flavour kebabs are perfect for outdoor cooking, or under the grill at home.

Prep Time: 15 min

Cook time: 20 min

Serves: 4


2 tbsp hoisin sauce
1 tbsp white vinegar
2 tbsp soy sauce
2 tbsp sweet chilli sauce
2 cloves garlic, crushed
2 tbsp fresh ginger, grated
1 tbsp sesame oil
750g beef sirloin / rump (tofu for vegan / veggies)
16 – 20 skewers 

handful fresh mint leaves, finely chopped
handful fresh parsley leaves, finely chopped
1/2 garlic clove, crushed
2 tbsp capers, drained, chopped
1/4 cup oil


Soak the skewers in a bowl of warm, slightly salted water.  This will prevent them from burning on your BBQ, under the grill or if you’re pan frying them.

In a large bowl, whisk together all the ingredients other than the steak.

Slice the steak into bite sized cubes. If it has a lot of fat, cut it off, otherwise leave any small pieces as this will keep the meat juicy on the BBQ.

Drop the meat into the marinade. Cover and leave for at least 30 minutes. Give them a toss to coat them in all the flavours.

Preheat your BBQ to 180.  Remove the skewers from the water, make the kebabs, with 3 – 6 pieces of steak on each.

Pop on your BBQ, sprinkle with salt and pepper. Grill to your liking, until crispy, golden and smelling delish.  Use any remaining marinade to  paint the kebabs as they cook.

Garnish : whisk all the ingredients together, set aside until ready to serve.

Serve  : On a platter and drizzle with the gorgeous garnish, with a tossed green salad or smashed avocados and tomatoes. 

Jax Says : for your garnish, feel free to add a combination of herbs you love.  Like coriander or chives.