Marinated in a blend of spices including cumin, chilli, ginger, coriander and nutmeg, the fragrance of these spicy beef skewers as they cook on the chargrill make this dish a definite crowd-pleaser. "The longer you marinate the beef" says chef Luke Nguyen, "the more tender and flavoursome the meat will be".






Skill level

Average: 3.5 (193 votes)


  • 1 kg beef sirloin, cut into 2.5 cm cubes
  • 125 ml (½ cup) vegetable oil, for basting
  • 1 tsp dried chilli flakes
  • 1 tsp ground cumin
  • 2 lemons, cut into wedges, to serve


  • 1 tsp ginger powder
  • 1 tsp ground cumin
  • 1 tsp dried chilli flakes
  • 1 tsp ground coriander 
  • 1 tsp ground nutmeg
  • 3 tsp sea salt
  • 3 garlic cloves, finely chopped
  • 80 ml vegetable oil
  • 3 tbsp light soy sauce

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Marinating time 30 minutes
You'll need 12 bamboo skewers that have been soaked in water for 20 minutes.


To make the marinade, combine all the ingredients in a bowl.

Place the beef in a large mixing bowl. Add the marinade. Mix well, cover and place in the fridge to marinate for 30 minutes (or overnight, if possible).

Thread the beef onto the skewers. Chargrill over medium-high heat for 3 minutes each side. During cooking, baste the beef with the vegetable oil. Sprinkle with chilli flakes and cumin. 
Serve with lemon wedges.