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Tangy BBQ Beef Skewers + Giveaway

New Zealand's Top Mummy Mommy Blogger Blog Travel FoodSummer might be over but you can still fire up the BBQ and whip up these delicious skewers, plus, the NEW Colman’s Horseradish Sauce is to die for (I’m plowing through it by the jar-full!)



  • 2 tablespoons olive oil
  • 1 clove garlic, crushed
  • 2-3 fresh thyme sprigs
  • 400-500 gms diced lean Beef
  • 24 button mushrooms
  • 1 diced coloured peppers
  • Half red onion, diced
  • 24 cherry tomatoes
  • 2 tablespoons Colman’s horseradish
  • ¼ cup plain yogurt
  • ½ teaspoon Sumac spice or similar


Pre-heat the oven to 190 degs or pre-heat the BBQ to medium heat.

In a large bowl combine the oil, garlic and thyme leaves add the diced beef, mushrooms, peppers, onion and cherry tomatoes and toss gently to coat all the ingredients. Thread onto metal or pre-soaked bamboo skewers alternating between the meat and vegetables. Combine the horseradish with the yogurt and spice.

Arrange the skewers on a lined baking tray and cook for 10 minutes then spoon over the horseradish mix and cook a further 5 minutes until golden and tender. Alternatively grill the skewers for 8 minutes then brush over sauce and cook a further 5 minutes until golden.


Substitute the beef for chicken or even salmon fillet pieces for a change.

If you would like to win one of two prizes consisting of the two latest products from 200 year old company Coleman’s – Mild Mustard and Horseradish Sauce plus a special edition tea towel, head over to The Best Nest on FB and get in the draw! 



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I live in rural Auckland, New Zealand. Two boys, one big, one not so big and 2 boy dogs belong to me and I them. I love Coca Cola in all of its sugar-less forms and I love you internet. I take way too many pictures of my kids and collect them all here. This is what I am doing when I should be cleaning or cooking or doing other 'useful' things.

2 thoughts on “Tangy BBQ Beef Skewers + Giveaway”

  1. These look mouthwatering! Can’t wait to try – Horseradish is so underrated and so tasty

  2. We make them with tofu not beef, but soaking in honey and mustart the night before is our secret, so will be fun trying out new sauces will be so much fun for the taste buds.

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