Beef skewers with red onion and okra

Beef skewers with red onion and okra


Cut the beef into bite-sized chunks. Peel the red onions and coarsely dice them. Wash the okra pods and pat them dry, carefully trim off the stems without cutting into the pods.


To make the marinade, wash the sage, shake it dry and pluck the leaves. Peel and thinly slice the garlic. Put all of the marinade ingredients in a bowl and mix well. Put the diced meat and onions in the bowl, mix with the marinade and leave to marinate for at least 30 minutes (preferably overnight). Then thread the beef onto shashlik skewers, alternating with the onion.


Heat up a frying pan or the Tepan to 230°C and sear the skewers all over for 2-3 minutes. Then, remove them from the pan or the Tepan, cover them and leave them to rest (e.g. in the BORA multi-drawer or in the BORA X BO at 50°C) so that they are wonderfully succulent and cooked to medium doneness. In the meantime, sear the okra in 1 tbsp olive oil for 3-5 minutes. Serve the skewers with the okra.


  • 500 g beef tenderloin
  • 4 red onions
  • 200 g okra pods
  • 6 shahlik skewers


  • 3 springs of rosemary
  • 5 sage leaves
  • 2 garlic cloves
  • 1 tbsp red wine vinegar
  • 1 tbsp maple syrup
  • 3 tbsp olive oil
  • sea salt
  • freshly ground black pepper

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