Steak kebabs with an onion, corn and sun-dried tomato salsa

Smoky, juicy, and just a little bit showy in the best way, these steak kebabs are made for slow afternoons that roll into golden-hour dinners.

Think tender, flame-licked cubes of steak, threaded onto skewers and kissed by the grill until perfectly charred on the outside and blushing within. It’s the kind of dish that feels effortlessly impressive, yet wonderfully unfussy.

But the real magic? A punchy, sunshine-bright salsa that steals just enough of the spotlight. Sweet kernels of corn, sharp bites of onion, and chewy ribbons of sun-dried tomato come together in a vibrant mix that’s equal parts fresh and deeply savoury. It cuts through the richness of the steak with a zesty lift, turning each mouthful into a perfectly balanced bite.

Serve it piled high on a platter, skewers slightly askew, salsa spooned generously over the top. Add a squeeze of lemon, a scatter of herbs, and suddenly you’ve got a dish that tastes like summer – bold, colourful, and made for sharing.

Print Recipe

Steak kebabs with an onion, corn and sun-dried tomato salsa

Serves: 10

Cooking Time: 20 mins

Ingredients

• KEBABS
• 700g steak of choice, cubed
• 1 medium onion, cut into thin wedges
• 350g rosa tomatoes
• Olive oil, to drizzle
• Salt and freshly ground black pepper, to taste
• SALSA
• 1 chargrilled mealie cob, kernels removed
• 1 small red onion
• 5ml (1 tsp) white wine vinegar
• 30ml (2 tbsp) olive oil
• Handful fresh coriander leaves, chopped + extra, to garnish
• 70g sun-dried tomatoes, chopped
• ½ lime, to squeeze

Instructions

1

Thread the cubed steak, onion wedges and tomatoes onto skewers. Drizzle with olive oil and season to taste. Set aside, 5 minutes.

2

For the salsa, combine all of the ingredients in a bowl and season to taste. Set aside until needed.

3

Preheat a griddle pan over high heat. Chargrill the kebabs on the prepared griddle pan, 5 minutes per side.

4

Serve the kebabs with the salsa alongside and the lime, to squeeze. Garnish with the extra coriander leaves.

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Imka Webb

Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com