BBQ Maple Glazed Beef Kebabs with Tacos

Fire up the barbecue to indulge in these delicious beef skewers made with cubes of grass-fed rump flavoured with cayenne and maple syrup. Served with the homemade avocado and beetroot salsa, they’ll be the highlight of your weekend.


  • Prep Time: 20 minutes
  • Cook time: 20 minutes
  • Serves: 4 people


  • 450g grass-fed rump steaks, cut into 2.5cm cubes
  • 1 teaspoon cayenne pepper
  • 1-2 tablespoons maple syrup or runny honey
  • 1 tablespoon rapeseed or olive oil

Ingredients for the avocado and beetroot salsa

  • 1 ripe avocado, halved, stoned, peeled and diced
  • ½ red onion, peeled and thinly sliced
  • 1 small red chilli, deseeded and finely chopped
  • 2 small, cooked baby beetroots, finely diced
  • Juice of 1 lime
  • 2 large handfuls watercress leaves
  • 2 tablespoons freshly chopped coriander
  • 8 crisp taco shells, warmed

Thanks to Simply Beef & Lamb, for sharing this recipe with us.


  1. In a small dish, mix together the cayenne pepper, maple syrup or honey, seasoning and oil.
  2. Thread the beef cubes onto 4 small metal skewers (or wooden ones that have been soaked in water for 20 minutes). Brush the kebabs with the cayenne mixture on both sides.
  3. Cook the kebabs under a preheated moderate grill or on a prepared barbecue for 12-16 minutes, turning occasionally. Transfer to a warm plate to rest.
  4. To prepare the avocado and beetroot salsa, mix all the salsa ingredients together (except the sour cream or low-fat crème fraîche) in a bowl.
  5. Spoon the salsa into the taco shells and serve with the kebabs.

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