Steakhouse Kebabs with Red Wine Sauce


8 5 cm steak cubes
4 baby red potatoes
2 cloves garlic, whole
4 button mushrooms
1 red onion
1 green capsicum 1½ cups red wine
4-6 sprigs fresh thyme
1 bay leaf
½ cup beef stock
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
extra-virgin olive oil
pepper, to taste
Salt, to taste


  1. Preheat grill on medium-high heat for 10 minutes.
  2. Assemble kebabs by skewering a steak cube, then capsicum, then red onion, another piece of steak, a potato and one more piece of steak. Finish kebab with 1 button mushroom. Repeat with remaining 3 skewers.
  3. Pour red wine and beef stock in roasting dish with a bundle of thyme, garlic cloves and the bay leaf.
  4. Drizzle extra-virgin olive oil over skewers and sprinkle with salt and pepper.
  5. Grill each skewer over medium-high heat for 1 minute per side to create a nice sear. Take off direct heat and put in slots on roasting dish to keep in place.
  6. Turn heat to low and place roasting dish with skewers on the grill grates, close lid and cook for 5 minutes.
  7. Once steak reaches desired doneness, remove skewers from roasting dish.
    HOT TIP – Exercise caution when removing so as not to burn your hands.
  8. Combine unsalted butter with all-purpose flour and combine until the consistency of Play-Doh. Drop into red wine sauce and whisk.
  9. Remove thyme bundle, bay leaf and garlic cloves. Taste and season with salt and pepper as needed.