Scotch Fillet Beef Skewers with Sesame & Gremolata

Scotch Fillet Beef Skewers with Sesame & Gremolata

30 minutes
2 Serves

BBQs and kebabs go hand in hand. This effortless marinade helps to add sweet flavour to your meat and the gremolata is packed full of flavour and a touch of heat to really pair nicely with the Estate Label Cabernet Sauvignon.


  • 2 300g Scotch fillet steaks, cut into 3 cm cubes
  • 3 Eschalots, peeled and separated into leaves
  • 1 Red capsicum, cut into 1cm wide x 3cm pieces
  • 200g Swiss brown mushrooms sliced
  • 3 tbsp Sesame oil
  • 3 tbsp Soy Sauce
  • 1 tbsp Brown sugar
  • 2 inches Fresh ginger, peeled and grated
  • 1 bunch Coriander or parsley
  • 1\/2 Green chilli
  • 2 cloves Garlic
  • 1 Lime
  • 1\/2 tsp White sugar
  • 6 tbsp Olive oil
  • Salt and Pepper


  1. To make the marinade for the beef, in a large bowl combine the sesame oil, soy sauce, brown sugar and grated ginger and whisk together. Add in the cubed beef, cover, and allow to marinade in the fridge. (Leave overnight if you can but 30 minutes will give enough time to get flavour into the meat)
  2. To make the gremolata for the skewers, begin by blanching the coriander or parsley. Put the coriander in a large bowl including the stalks. Cover with boiling water for 1 minute, strain and squeeze out the excess water.
  3. Put the blanched coriander into a food processor with the garlic, chilli and the juice of \u00bd a lime and begin to blitz. Gradually pour in the olive oil until you have a semi lose consistency. Season to taste.
  4. Assemble the skewers with eschalot, beef, mushroom, capsicum and repeat to fill all the skewers.
  5. Heat the BBQ to a medium high heat and cook the kebabs for about 4 minutes, turning occasionally to get colour on all sides. Use the leftover marinade to baste the skewers while cooking.
  6. Serve the skewers topped with the gremolata.