Beef & Bacon Skewers

BBQ Party kebabs:

When you’re feeding a crowd, the goal is always the same- something easy to prepare, simple to serve, and packed with flavour…BBQ Party kebabs are a crowd favourite.

These layered beef skewers tick every box.

Each skewer is built from thin slices of beef steak, tenderised for that perfect bite.

With a generous swipe of horseradish cream, thin layers of eggplant, and salty strips of bacon, each mouthful is savoury, smoky, and hearty enough to satisfy.

Once the layers are stacked and skewered, they hit the BBQ for a quick sear on all sides until golden and slightly charred.

The smell of these bbq party kebabs alone will have your guests circling.

While the skewers are still hot, they’re brushed with a garlic butter that soaks into the grilled layers and adds an aromatic richness.

Just before serving, I drizzle over a tahini yoghurt blend- smooth, nutty, and tangy– and finish with a generous sprinkle of pine nuts and finely chopped parsley.

That little drizzle brings a cooling, creamy element that balances everything beautifully, and the pine nuts add a satisfying crunch and a bit of toasted nutty flavour.

Not too much fuss, certainly no cutlery required- bbq finger food… just grab, bite, and enjoy.

Every Australian enjoys a barbecue & these flavours are familiar, yet just a little different.

The horseradish adds a creamy kick without being overpowering, the eggplant melts into the beef, and the bacon brings that irresistible crisp edge.

The tahini yoghurt and pine nuts on top?

They tie it all together with a creamy, nutty finish & I suggest you make extra as people will be coming back for seconds.

Whether you’re putting together backyard bbq finger food, for casual hosting, or just looking for something a little different, these skewers are a crowd-pleaser worth bookmarking.

They look impressive, taste incredible, and are easy to prep ahead- just fire up the grill when you’re ready.

So next time you’ve got friends around and the barbecue is calling, try stacking your flavours.

These bbq party kebabs might just make a regular appearance at your social gatherings.

Beef & Bacon Skewers

(Serves 10 Prep 40 Mins)

You Will Need:

Beef Schnitzel (or Sizzle Steak)
These are thin, tender cuts of beef that cook quickly- perfect for layering in appetisers or skewers. Choose schnitzel for a slightly thicker, crumb-coated option or sizzle steak for a faster, leaner sear.

Sea Salt
Use a good quality flaky or fine sea salt to enhance all the savoury elements without overpowering them.

Eggplant
Slices of eggplant grilled or pan-fried until golden and tender. The soft texture and subtle earthy flavour work beautifully with the meat and creamy components.

Streaky Bacon
Crispy and salty with plenty of fat to add richness. Choose a smoky variety if you want a deeper flavour contrast with the other ingredients.

Horseradish Cream
Punchy, creamy and sharp- horseradish cream adds a fiery little kick that brings the dish to life…but not too much heat. I use Masterfoods brand which is pretty mild but still adds a nice flavour. Look for a ready-made horseradish cream or you can make your own if you prefer.

Flat Leaf Parsley
You have to have a herb (or 2)…for flavour! Flat leaf parsley is Fresh and slightly peppery, brings a clean, herbal note that brightens the dish and of course adds colour. I finely shred it. You need enough for on top of the horseradish, but also extra for the garlic butter and a little more for the garnish. I’m quite liberal with parsley but a medium- sized bunch, I would suggest.

Cooking Oil
A neutral oil with a high smoke point like vegetable, grapeseed or rice bran oil is ideal for searing the beef and eggplant without altering the flavour.

Butter
A knob of butter to baste the beef during cooking & added at the end of cooking, adds flavour and a golden finish to the skewers.

Garlic
Use fresh garlic cloves, finely chopped or crushed, to flavour the oil or butter during cooking for a subtle aromatic base. I put it in the melted butter.

Tahini
Tahini is a rich sesame paste with a creamy texture and nutty depth- often used in hummus but used here as part of a drizzle or dressing, and is combined with yoghurt.

Greek Yoghurt
I really love Greek yoghurt, its thick, tangy and cooling (so perfect with spicy ingredients- Greek yoghurt balances the bold flavours so works beautifully with tahini for a luscious drizzle or dip.

Pinenuts
Lightly toasted to bring out their natural sweetness and crunch. These little gems add texture and a touch of luxury to finish off the dish. I smash some (you can toast first in a pan, but I also keep some whole really just for texture.

Instructions:

Prepare the Schnitzel

For these BBQ Party kebabs, start by laying a sheet of cling film flat on your bench or chopping board. Take one piece of beef schnitzel or sizzle steak and place it on one half of the cling film. Fold the other half of the cling film over the top to cover it completely- this helps contain any mess and makes the pounding process a little cleaner. Using a meat mallet or tenderiser, gently pound the steak until it’s nice and thin-around 3–4mm is ideal. You’re aiming for an even thickness so the steak cooks quickly and evenly. Repeat this process with the remaining steaks. Once all are flattened, lightly season each one with a pinch of sea salt.

Layer the Ingredients

Take two of the flattened steaks and lay them side by side, slightly overlapping on a clean surface to form a wide, single layer. Spread half of the horseradish cream evenly across the surface using the back of a spoon or a spatula- it doesn’t need to be thick, just a light, even coating to give a bit of heat and creaminess. Follow this with a generous sprinkling of chopped parsley.

Now, using a mandolin (or a very sharp knife), slice the eggplant into thin rounds- about 2mm thick. Lay half of the eggplant slices over the steak, overlapping slightly so you’ve got good coverage. Follow with a layer of streaky bacon, arranging the slices evenly on top of the eggplant.

Assemble the Kebabs

Once layered, carefully cut the whole stack lengthwise into even strips, about 3cm wide. Take one strip and gently stack it on top of another strip to double the layers, giving you that lovely cross-section of beef, eggplant and bacon. Secure the stacked strip with toothpicks, spacing them about 3cm apart down the length. Then, using a sharp knife, slice between the toothpicks to create little stacked cubes. For a more substantial bite, take two of these cubes and secure them together with a toothpick to form mini skewers. Repeat with the remaining layered ingredients.

BBQ the Skewers

Preheat your BBQ or grill plate to high heat. Once hot, place the skewers on and grill them on all sides, turning occasionally until golden, slightly charred and caramelised- about 6–8 minutes in total, depending on how hot your grill runs.

While the skewers are cooking, melt a generous knob of butter in a small saucepan or microwave-safe dish. Stir in some finely chopped garlic and a handful of freshly chopped flat-leaf parsley. Use a pastry brush to baste the skewers with this garlic butter as they cook, adding flavour and helping everything stay juicy and rich. Once the skewers are done, remove them from the heat and give them a final brush of the garlic butter for extra gloss and flavour.

Prepare the Tahini Sauce

In a small bowl, mix the tahini and Greek yoghurt until smooth and creamy. If it’s a bit thick, you can loosen it with a teaspoon of warm water or lemon juice. Spoon the mixture into a piping bag fitted with a small round tip (or use a ziplock bag with the corner snipped off) and drizzle it over the skewers in a zigzag pattern.

Garnish

To finish, sprinkle with a few extra pinches of chopped parsley and scatter over some lightly toasted pine nuts for crunch and that subtle nutty hit.

Serve and enjoy!

Helpful Hints:

• Before you slice through the layered meat, secure with skewers in even segments to ensure it stays together as you cut each cube.

• Adding melted garlic butter to these bbq party kebabs during and after the cooking process, will help to keep the skewers moist but also add an extra layer of flavour.

• Use a thicker canape style skewer for a more sturdy kebab, a toothpick won’t really be sturdy enough.

• If you place the skewers around the edge of the bbq with the end of the kebab overhanging the edge, it will make it easier to pick up without being too hot and charred, especially if you plan to serve straight away.

• The kebabs can be stored in the refrigerator, in an airtight container for a couple of days.

Beef & Bacon Skewers

Recipe

(Serves 10 Prep 40 Mins)

Ingredients

• 4 Beef Schnitzel (or sizzle steak)
• Sea Salt
• ½ large Eggplant (sliced)
• 200g Streaky Bacon
• 90g Horseradish Cream
• ⅓ cup Flat Leaf Parsley (+ extra for Garlic butter & Garnish)
• 2 Tbsp Cooking Oil
• 30g Butter (melted)
• 2 Garlic cloves (crushed)
• 1 Tbsp Tahini
• 2 Tbsp Greek Yoghurt
• 1 Tbsp Pinenuts (toasted & Crushed)

Method

1. Lay a sheet of cling film on a flat surface. Place one steak on one half, fold the cling film over to cover, and use a meat tenderiser to pound the steak until thin. Repeat with the remaining steaks. Season each one lightly with salt.
2. Lay two flattened steaks side by side. Spread half of the horseradish cream evenly over the surface.
3. Using a mandolin, thinly slice the eggplant. Layer half the slices over the steak, followed by slices of bacon.
4. Cut the stacked layers into even 3cm-wide strips. Stack one strip on top of another and secure vertically with toothpicks at regular intervals. Slice between the toothpicks to form cubes. Stack two cubes together and secure with a toothpick to create mini skewers.
5. Preheat the BBQ to high. Once ready, grill the skewers on all sides until golden and caramelised.
6. Meanwhile, in a small bowl, mix the melted butter with garlic and chopped parsley. Brush the skewers with the garlic butter during grilling. Once cooked, remove from the heat and brush again with extra garlic butter.
7. In another bowl, combine the yoghurt and tahini until smooth. Transfer to a piping bag fitted with a small round tip and drizzle in a zigzag pattern over the skewers.
8. Finish with a sprinkle of finely chopped parsley and pine nuts.

Serve & Enjoy!

Wine Pairing Suggestions:

Shiraz:

Shiraz from the Australian Barossa or McLaren Vale are bold enough to stand up to grilled beef and smoky bacon, with enough dark fruit and peppery notes to complement the horseradish and garlic.

Look for a medium- to full-bodied Shiraz with a little age- smoother tannins will match the richness without overwhelming the palate.

Tempranillo:

Earthy and savoury, with subtle oak and soft tannins that pair beautifully with eggplant and tahini. Tempranillo also handles smoky flavours really well. Try a Spanish Rioja region Tempranillo.

Anyone who wants something complex but not overly heavy.

Grenache:

Grenache offers juicy red fruit and gentle spice, great for balancing the richness of the meat and bacon while still allowing the creamy tahini and nutty pine nuts to shine. Try a McLaren Vale Grenache.

Bonus: Light enough to drink on a warm day but still flavourful.

Dry Riesling:

A dry Riesling with bright acidity and a hint of citrus will cut through the garlic butter and creamy tahini-yoghurt, cleansing the palate and lifting the dish. Try a Clare Valley option.

Especially nice if you’re serving this as part of a BBQ spread in warmer weather.

Light Chilled Red:

A lighter red like Pinot Noir, offers freshness, mild tannins, and a bit of bounce- perfect if you want red without the weight. They won’t clash with the garlic or tahini, and the light chill helps tame the richness.

Pair with: these bbq party kebabs for casual, summery entertaining.

Other Beef Recipes…

Meatballs with Romesco sauce

Pastrami Rolls

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