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Miso steak kebabs
Serves 4 Starters and mains
Ingredients
- 100g miso paste
- 2 x 300g thick rib-eye steaks or classic grilling steaks, sliced into large chunks
- 2 red onions, peeled and quartered
- 1 aubergine, chopped into chunks
- 2 pears, cored and quartered
- 12 chestnut mushrooms
- 1 courgette, chopped into chunks
- 2 peppers (red, green or yellow), chopped into 4cm squares
- olive oil, for drizzling
For the spice rub
- 1⁄2 tbsp onion powder
- 1⁄2tbsp garlic powder
- 1tbsp paprika
- 1tsp dried thyme
- olive oil
Method
You can either marinate overnight or brush the marinade on while cooking. The overnight marinade is preferable, as the miso flavours are stronger. For more intense flavour, rub the miso paste all over your steak chunks and leave to marinate overnight or for at least a couple of hours. When ready to cook, get your grill going. To make the rub for the vegetables combine the ingredients with 1tbsp salt and 1⁄2tbsp cracked black pepper You can double the quantities of the ingredients and transfer half of the rub to an airtight container to use the next time you barbecue.
Place the chopped vegetables in a large bowl, drizzle with a glug of olive oil and liberally sprinkle over your rub mix. Combine thoroughly so all the olive oil and flavours will be absorbed.
When you’re ready to cook, slide your meat and vegetables onto the skewers.
Place your skewers on the direct heat. If you haven’t premarinated the steak, then brush the steak with the miso paste once it’s started to colour. Turn the skewers during the cook so all sides of the kebab have a good colour and caramelisation. Finish them off the cook on the indirect side, until your meat is blushing and the vegetables and fruit are golden.
Pull the kebabs off the grill and serve immediately.
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