Beef Kebab with Ajvar Rice Salad

Kebabs have got to be an Australian favourite for BBQ. But a pan grilled kebab is just as tasty. Rich in texture, this dish comes alive with the rice salad. An interesting blend of flavours from middle east and south east. Do-it-yourself recipe
Cuisine Mediterranean
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 2 People
Calories 430 kcal



  • 2 tbsp Olive Oil Extra Virgin
  • 2 tbsp Worcestershire Sauce
  • 1 1/2 tbsp Lemon Juice
  • 1 1/2 tbsp Soy Sauce
  • 1/2 tbsp Dijon Mustard
  • 1/2 tbsp Garlic Paste
  • Black Pepper
  • Salt


  • 300 gm Beef Eye Fillet Diced
  • 1 Bell Pepper
  • 1 Small Red Onion
  • 1 Cup Jasmine Rice
  • 2 tbsp Ajvar Paste
  • 1 Cucumber
  • 2 tbsp Olive Oil
  • 1 tbsp Vinegar
  • 2 Sprinkle Parsley


  1. 1.Cook rice on medium heat with 1 1/2 cups of water. Allow cooling once cooked. 

    2. Dice beef into 1-inch cubes. 

    3. In a bowl, mix with olive oil, Worcestershire sauce, soy sauce, lemon juice, dijon mustard, garlic mince and salt and pepper to taste. Set aside for 30 minutes in the fridge. 

    4. Halve the onion and then chop into quarters.

     5. Roughly chop parsley.

     6. Dice cucumber into small cubes.

     7. Chop bell pepper into 1-inch squares.

     8. Prepare the skewers by threading bell pepper, onion and beef cubes. Repeat until each skewer is full and you have 4 skewers. 

    9. Heat 1 tbsp olive oil in a pan on medium-high heat and add cook the skewers 3 - 4 mins each side. 

    10. Mix rice, ajvar paste, cucumber, vinegar, 1 tbsp olive oil and parsley in a bowl. Serve skewers with the rice salad.