Chef Gannon's Tip
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BBQ Beef and Pineapple Kebab
1 hour
A delicious bbq beef and pineapple kebab recipe.
Moderate
Ingredients
1 pineapple, peeled and cut into rings (reserve the bottom for the base)
400g beef (rump, sirloin, or eye fillet)
200ml sticky BBQ sauce (homemade or leftover ham glaze)
Yoghurt Flatbread (makes 6 breads):
240g Greek yoghurt
200g self-raising flour
Extra flour for rolling
Spicy Mayo:
200g full egg mayonnaise
2 tbs smoked paprika
4 tbs chilli sauce
Ham Glaze (optional):
200g brown sugar
1 bottle of beer (or Guinness)
Juice of 1 orange
1 jar of any jam
Any leftover pineapple
Star anise, cloves, and cinnamon (to taste)
Method
Cut the beef into pieces that are twice as thick as the pineapple circles.
Use the reserved bottom of the pineapple as a base and stack the beef and pineapple rings onto skewers.
Generously coat the kebabs with the sticky BBQ sauce.
Preheat the BBQ to medium heat. Cook the kebabs for 25-30 minutes, basting every few minutes. Cooking time may vary depending on your BBQ.
Once cooked to your liking, let it rest for a few minutes, then carve the beef.
Place the carved beef and pineapple in the yoghurt flatbread and drizzle with spicy mayo.
Yoghurt Flatbread:
In a bowl, add the yoghurt and sift the flour on top. Mix until just combined; do not overmix.
Cover the dough with cling wrap and let it rest for 20 mins.
After resting, remove the dough from the bowl and knead for a few mins.
Divide the dough into 6 equal portions and roll each into your desired thickness.
Heat a pan and add a drizzle of extra virgin olive oil. Cook each flatbread for 2-3 mins on each side until golden.
Ham Glaze (Optional):
In a saucepan, combine all ingredients.
Bring to a boil, then reduce heat and simmer for 20 mins until thickened.
Spicy Mayo:
Combine all ingredients and shake well.
