Michael Cahill Beef Skewers with BBQ Sauce
- Prep time 1Hr
- Cook time 10Min
- Technique Grill
- Meat Beef
- Cut Rib Eye
- Serves 120
These Aussie beef ribeye skewers are cooked hot and fast on the grill for maximum flavour and tenderness. Premium Australian ribeye beef is carefully trimmed, hand-cut into even cubes and skewered to retain its natural texture. The skewers are simply seasoned with sea salt flakes and cracked black pepper, grilled to a perfect medium, then dipped in a rich BBQ sauce before serving. Ideal as a canapé or cocktail-style dish straight off the flat-top BBQ.
Ingredients
- 15 kg beef ribeye
- 50 g medium cracked black pepper
- 50 g sea salt flakes
- 200 ml vegetable oil (for grilling)
- BBQ sauce (shop-bought) – as required
- 120 × 20 cm skewers
Method
- Carefully remove the silver skin and any excess fat from the ribeye.
- Dice the beef into evenly sized 20 mm cubes.
- Do not overwork or marinate the beef after cutting, as ribeye is a delicate muscle and may break down, making skewering difficult.
- Refrigerate the prepared beef for 20 minutes to firm up.
- Assemble the skewers, using approximately 100 g of beef per 20 cm skewer. Work in small batches to maintain shape and temperature.
- Heat the grill until very hot and lightly oil the surface.
- Grill the skewers, seasoning with sea salt flakes and cracked black pepper, until cooked to medium.
- Dip each skewer in BBQ sauce and place on a serving platter ready for service.
