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Steak skewers with a tomato & tarragon dressing

What’s a summer grill without beef kebabs? Succulent sirloin chunks generously seasoned with salt, cracked black pepper, olive oil and balsamic vinegar, grilled with shallots, courgette and red pepper. Delicious served with a tangy, slightly spicy tomato dressing and warm new potatoes.


Serves 4


For the skewers

450 g Irish sirloin steak, diced

4 shallots, cut into quarters

2 courgettes, chopped

2 red peppers, chopped

olive oil

balsamic or wine vinegar

salt and freshly-ground black pepper


For the tomato and tarragon dressing

3 tbsp oil

1 tbsp wine vinegar

3 tbsp tomato ketchup

2 tbsp Worcestershire sauce

few drops of Tabasco sauce

4 shallots, finely chopped

handful of tarragon, chopped

salt and freshly-ground black pepper


To serve

baby new potatoes, boiled or steamed



Thread the beef onto 8 skewers together with the shallots, courgettes and red peppers. Season with salt, black pepper, oil and balsamic or wine vinegar.


Combine the tomato ketchup, Worcestershire sauce and Tabasco with the shallots, tarragon, oil and wine vinegar. Season to taste and set aside.


Cook the kebabs on a barbecue if possible. If not, griddle the kebabs over a hot heat for 3-6 minutes on each side.


Serve along with the dressing and warm baby new potatoes.

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