Beef Skewers with Kumara Chips and Cucumber Mint Cream

Beef Skewers with Kumara Chips and Cucumber Mint Cream

Ready in 40 minutesServes 4-5
This dish most recently appeared in My Family Bag on Sunday, December 25, 2016.

A great recipe for a summer BBQ!



  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons brown sugar
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 2 teaspoons Dijon mustard
  • ½ teaspoon salt
  • 550g beef rump steaks (at room temperature)
  • 12 bamboo skewers, soaked in water for 10 minutes


  • 600g orange kumara, cut into 1.5cm-thick chips
  • 1 teaspoon paprika (optional, adults)


  • ½ bag baby spinach leaves
  • ¼ telegraph cucumber
  • 1 capsicum
  • 1 tablespoon olive oil
  • 1 teaspoon balsamic vinegar


  • ¼ telegraph cucumber
  • ½ cup sour cream
  • 2 tablespoons finely chopped mint leaves
  • 1 teaspoon honey


  1. oven to 220°C. Line an oven tray with baking paper. Preheat BBQ grill to medium-high (if using).
  2. Place all beef skewer ingredients into a large bowl (except beef and skewers). Pat beef dry with paper towels, remove excess fat then cut into 2cm pieces. Add beef pieces to bowl with marinade and toss coat. Set aside.
  3. Toss kumara with a drizzle of oil and paprika (if using) on prepared tray and season with salt. Bake for 20–25 minutes, until tender. Turn once during cooking.
  4. While kumara cooks, prepare the salad and cucumber mint cream. Roughly chop baby spinach; cut cucumber in half lengthways (reserve ¼ for cucumber mint cream) then slice 0.5cm on an angle; remove core and seeds from capsicum and slice 1cm. Add all to a large bowl.
  5. Thread 4 pieces of beef onto each skewer. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook skewers for about 2 minutes each side for medium-rare, or until cooked to your liking. Set aside to rest, covered with foil, for about 5 minutes.
  6. Grate remaining cucumber, squeeze out excess liquid using clean hands and place into a small bowl. Add sour cream, mint and honey to bowl with cucumber, mix to combine and season to taste. Add olive oil and balsamic vinegar to bowl with salad, season and toss to combine.
  7. place kumara chips and salad onto each plate and serve a few beef skewers on the side. Drizzle over cucumber mint cream.

Nutritional Information

Energy 2091 kj
500 kcal
Protein 29.6g
Carbohydrate 33.0g
Fat 27.5g