800 g Angus skirt steak for kabobs

2 medium-sized onions

2 garlic cloves

4 medium-sized tomatoes

Minced parsley and coriander

Salt, pepper and sweet paprika

Cooking oil

4 medium-sized potatoes

30 cm length bamboo/wooden skewers


  Preparation mode marinated Angus skirt steak kabobs:

Remove the tendons and marinate the beef for 2 to 8 hours.  Leave the wooden skewers for a few hours in water; this will prevent them from burning too quickly when set on fire.  Cut the skirt steak into cubes about 30g weight; peel the onion and the garlic, cut them into two, then into strips. The tomatoes are washed and cut into cubes. Season the beef with salt, pepper and sweet paprika, but not too much, because the beef is already marinated. Then mix the beef cubes with onion, garlic, tomatoes, parsley and coriander and store in the refrigerator in a tightly closed container, so that the smell of onion does not penetrate.

Meanwhile, prepare the potatoes: peel and cut them into thin slices. Slide them into cold water and let them soak, in order to lose their starch, then drain well on a paper towel.

Slide the beef cubes onto the 8 skewers equally, heat your coal, gas or electric grill. If you do not have any grill, you can also use a thick pan. The other tomatoes are cut on the quarter. Let enough oil get hot and fry the potatoes slices until golden yellow, then let them drain and season with salt.

Before the kabobs are ready (you don’t have to cook them well done, they should be slightly pink), cook the tomatoes as well on the grill, on the shell side.

Lay on the plate the potatoes first of all, add the beef kabobs on top and garnish with tomatoes seared on the grill. Everything can be decorated with coriander leaves and parsley.


 Enjoy your meal!

 You can find the skirt steak in the Grill Pack. Order it from HERE.