Beef & Mushroom Skewers with Garlic Sautéed Spinach

marinated beef and mushrooms skewers with sauteed spinach.jpg


Yesterday was a lovely afternoon and perfect for a light BBQ dinner.  The kids always like food “on a stick” as they call it so I decided to make these beautiful skewers.

As I don’t often plan meals ahead I don’t have time to let things marinate for long but if you do have time I would suggest you marinate the meat overnight.

Ingredients (for 4ppl)


  • Pre soaked bamboo sticks
  • 800g (grass fed) rump steak
  • 200g mushrooms


  • 1/4 cup olive oil
  • 2 tablespoons tamari
  • 2 tablespoons raw honey
  • 2 cloves garlic
  • 1 teaspoon ground paprika
  • Salt & pepper for seasoning

 Sautéed Spinach

  • 400g baby spinach
  • 2 cloves garlic
  • 2 tablespoons toasted pine nuts
  • Olive oil
  • Salt & pepper for seasoning

 How to:

Cut your meat up in small cubes and place in a bowl. Prepare the marinade and pour 3/4 of it over your meat. Cover bowl and let it rest in the fridge. Put the remaining 1/4 of the marinade in another bowl along with your mushrooms. Refrigerate the meat and mushrooms for 1 to 2 hours, if time permits.

Thread your meat and mushroom on skewers and cook on a preheated BBQ.

While your meat is resting heat olive oil in a pan on medium heat. Add the garlic and cook for 1-2 minutes. Add the spinach to the pan and cook until the spinach just begins to wilt. Add salt and pepper. Transfer it to plates and top with toasted pine nuts and your skewers.



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