BBQ Skewed Beef with Peppers and Cumin


When talking about the wonderful things in summer?  What comes to your mind first?  Ice cream?  Red juicy water melon?  One of the most wonderful things to do in summer, of course, is BBQ! 

My husband is in charge of most of BBQ work.  But when it comes to BBQ skewed meat or kebabs, it is my specialty! O(∩_∩)O~


2 pounds chuckeye roast beef
6 to 8 tablespoons soy sauce
1 tablespoon rice cooking wine
1 teaspoon ground white pepper  
1 tablespoon oyster sauce
1/2  to 1 teaspoon sugar
1/4 teaspoon ground ginger powder
2 tablespoons egg white
1 teaspoon crushed red chili peppers
1/2 medium onion, cut into small chucks or slice it
1/4 teaspoon sesame oil
salt to taste
2 to 4 tablespoon water
oil for BBQ
2 to 4 tablespoons crushed red chili peppers   (for topping)
2  to 4 tablespoons cumin seeds  (for topping)


Cut the beef into 1 by 2 inches cubes.  Add the beef along with soy sauce, rice cooking wine, white ground pepper, oyster sauce, sugar, dried ginger powder, egg white, onion, sesame oil, crushed chili peppers and salt.  Mix all of them together while slowly adding the water little by little. 

Cover with plastic wrap and refrigerate overnight.


Take the beef out of fridge 20 before BBQ to warm up to room temperature.

Skew the beef with bamboo skewers  or stainless steel skewers .

Preheat the grill 400F/ 206C.

Spray or brush the grill with oil.  Also spray or brush the skewed beef with oil too.

Add the beef to the grill. 

When the downside is light golden brown, flip them over.

Brush or spray with a little bit more oil. 

Rotate the beef occasionally to cook them more evenly. 

With a coffee/spice grinder, grind the crushed chili peppers and cumin seeds separately.

Sprinkle the beef with ground chili peppe

And then sprinkle with ground cumin

Serve immediately.  I like to serve BBQ meat on a large round slate board

Now it is time to eat!  With a glass of wine in hand, BBQ skewed beef in the other, there is nothing more I can ask for this wonderful moment… O(_)O~