BBQ Steak Kebabs with Red Chicory Salad

Preparation Time: 10 minutes

Cooking Time: 4 minutes


1lb lean thin cut sirloin or minute steaks

For the Marinade:

4tbsp olive oil

2tbsp freshly chopped oregano

Finely grated zest of 1 lemon

2 garlic cloves, peeled and finely chopped or crushed

1tsp dried chili flakes

Salt and freshly milled black pepper

For the Red Chicory Salad:

½ small cucumber, cut in half lengthways and sliced

1/2lb red chicory leaves, rinsed and separated

1-2tbsp freshly chopped flat-leaf parsley

2 small shallots, peeled and finely chopped

1tbsp red wine vinegar

2tsp creamed horseradish sauce

3tbsp extra virgin olive oil



  1. Place the steaks in a shallow bowl.  Mix the marinade ingredients together and pour over the steaks.  Cover and marinate in the refrigerator for 2 hours, or overnight.
  2. Prepare the chicory salad; place the cucumber, chicory leaves, herbs and shallots in a large bowl.  In a small bowl whisk together the red wine vinegar, horseradish sauce, olive oil and seasoning.  Pour over the salad and toss well.  Cover and refrigerate until required.
  3. Thread the steaks onto 4 short metal or wooden skewers (previously soaked in water) and cook on a prepared barbecue or preheated grill for 2-4 minutes, turning occasionally until the meat juices run clear.
  4. Garnish with extra flat-leaf parsley and serve with the chicory salad and foccacia or walnut bread.