Sponsored by IGA Liquor
Master your long weekend barbecue with a spread that’s as effortless as it is impressive. These sticky beef skewers are all about the glaze – a rich, smoky reduction featuring Woodstock & Cola that caramelises into a deep, savoury-sweet char over the flames.
Paired with vibrant summer vegetables and tender scotch fillet, they are the ultimate hands-on grazing plate for a sunny afternoon. Serve them hot off the grill with a crisp Smirnoff Red, lime and soda for a clean, refreshing contrast to those bold, charred flavours.
Watch the full video to follow along at home.
Serves: 4
Total time: 30 minutes
The best recipes from Australia’s leading chefs straight to your inbox.
Sign up
Ingredients
Beef skewers
- 400g beef scotch fillet or rump, cut into 3cm cubes
- 1 red onion, cut into chunks
- 1 red capsicum, cut into pieces
- 1 yellow capsicum, cut into pieces
- Handful cherry tomatoes
- 1 tbsp olive oil
- Sea salt and freshly ground black pepper
- Metal or wooden skewers
Smoky barbecue glaze
- ⅓ cup smoky barbecue sauce
- 3 tbsp Woodstock & Cola 12%
- 1½ tbsp brown sugar
- 1 tbsp soy sauce
- ¾ tsp smoked paprika
- ½ tsp Dijon mustard
- 1 garlic clove, finely grated
To serve
- A Smirnoff Red vodka, lime and soda
Method
- Prepare the skewers. Thread the beef onto skewers with pieces of red onion, red capsicum, yellow capsicum and cherry tomatoes, alternating as you go. Drizzle with olive oil and season generously with sea salt and freshly ground black pepper.
- Make the glaze. Combine the barbecue sauce, Woodstock & Cola 12%, brown sugar, soy sauce, smoked paprika, Dijon mustard and garlic in a small saucepan. Bring to a gentle simmer over medium heat and cook for 5–7 minutes, stirring occasionally, until thickened and glossy. Remove from the heat.
- Cook the skewers. Heat a barbecue grill or grill pan to high. Cook the skewers for 2–3 minutes per side until nicely charred and just cooked through.
- Glaze and caramelise. Brush the skewers generously with the barbecue glaze and return them to the grill for 30–60 seconds per side, allowing the glaze to caramelise without burning.
- Transfer to a platter and drizzle over any remaining glaze.
- Serve with a Smirnoff Red vodka, lime and soda.
Add a drop to your shop with IGA Liquor.
Drink responsibly. For people aged 18+ only.
