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Contents
Smoky Aussie Flavour Meets Herbaceous Yogurt
Prep Time: 20 minutes + 1 hour marinating Cook Time: 10-12 minutes Serves: 4
These Wattleseed & Rosemary Beef Skewers bring smoky, earthy flavour to the BBQ with a bold Aussie twist. Featuring Tender Gourmet Butchery beef, they’re marinated in native wattleseed and rosemary for a rich, aromatic crust.
Paired with a cooling herb yoghurt (think lemon myrtle and river mint), this dish balances depth and freshness—perfect for summer entertaining or casual weeknight grilling.
1. Ingredients
For the Skewers:
- 600g Tender Gourmet Butchery Beef (rump, sirloin, or scotch fillet), cut into 3cm cubes
- 1 tablespoon olive oil
- 1 teaspoon ground wattleseed
- 2 teaspoons chopped rosemary (fresh)
- 1 garlic clove, minced
- 1 teaspoon balsamic vinegar
- Salt & pepper
- Skewers (soaked in water if wooden)
For the Herb Yogurt:
- ½ cup Greek yoghurt
- ¼ teaspoon lemon myrtle powder
- ¼ teaspoon dried river mint or mint leaves
- Juice of ¼ lemon
- Salt to taste
2. Instructions
Let’s get cooking. These skewers are simple, quick and full of local Australian flavour.
Marinate the Beef:
- In a bowl, combine olive oil, wattleseed, rosemary, garlic, vinegar, salt and pepper. Toss beef cubes in marinade. Cover and refrigerate for at least 1 hour.
Make Herb Yogurt:
- Mix yoghurt with lemon myrtle, river mint, lemon juice and a pinch of salt. Chill until ready to serve.
Assemble the Skewers:
- Thread marinated beef onto skewers, 4–5 pieces per skewer.
Grill the Skewers:
- Preheat BBQ or grill pan over medium-high heat. Grill skewers for 8–10 minutes, turning occasionally, until browned on the outside and cooked to your liking. Rest for 5 minutes.
Serve:
- Serve skewers hot with a spoonful of yoghurt sauce and a squeeze of lemon if desired.
Cooking Tips:
- Wattleseed can burn easily—don’t grill over very high heat.
- For extra colour, alternate beef cubes with red capsicum or zucchini.
- Great served with flatbreads or a herb salad on the side.
