Marinated Porterhouse Shasliks

Juicy porterhouse beef and colourful veggies - vibrant, flavour-packed, and perfectly grilled — these shasliks turn any meal into a celebration!

Ingredients

Beef & Vegetables:

• 750g – 1 kg porterhouse steak
• 3 capsicums (red, yellow, and green)
• 1 large red onion
• 16 small mushrooms
  

Marinade

• 2 large garlic cloves, minced
• 1 tsp onion powder
• 2 ½ tbsp light soy sauce
• 2 tbsp Worcestershire sauce
• 2 tbsp balsamic vinegar
• 1 tbsp vegetable oil
• ¼ tsp black pepper
  

Cooking

• 16 wooden skewers (soaked in water for at least 30 minutes to prevent burning)
• Olive oil
  

Instructions

Prepare the Beef & Vegetables

1. Cut beef into 3.25 cm cubes.
2. Mix all marinade ingredients in a bowl, add beef, cover and marinate for at least 20 minutes (up to 24 hours for best flavour).
3. Cut capsicum and onion into 3.25 cm squares to match the beef.
   

Assemble the Skewers

1. Thread beef (saving the remaining marinade) and vegetables onto skewers. Use 2 pieces of vegetables between each cube of beef. Be sure not to pack too tightly, you want everything to cook evenly!
2. Brush shaslik lightly with reserved marinade, then drizzle with olive oil.
   

Cook the Kebabs

1. Heat a BBQ or large skillet over high heat with 1 tbsp olive oil. When smoking hot, cook kebabs in batches for about 2 minutes per side, basting with reserved marinade as you go, until slightly charred.
2. Transfer to a plate, cover loosely with foil, and rest for 3 minutes before serving.
   

TIP: For the best char and tenderness, don’t overcrowd the pan or BBQ — give each skewer space. If using larger mushrooms, halve them so they cook evenly with the beef.