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Mustard Crust Kebabs

Traditional Liverpudlian dish with beef braising cubes, root vegetables and stock. Hearty family fayre.

  • 4
  • 130 mins


  • 450g/1lb lean beef stewing or braIsing cubes
  • 15ml/1tbsp oil
  • 2 carrots, peeled and cut into chunks
  • 1 onion, peeled and cut into wedges
  • 4 fresh mint leaves
  • 3 sprigs fresh thyme
  • Salt and freshly milled black pepper
  • 450ml/¾pint good, hot beef stock
  • 675g/1½lb potatoes, peeled and cut in half
  • 75g/3oz frozen peas


Thread the beef onto 6 short metal or wooden skewers (previously soaked in water for 20 minutes).

In a small bowl mix together the mustard, mayonnaise and seasoning.

Brush half the mustard mayonnaise mixture over the kebabs and cook according to your preference on a prepared barbecue or preheated grill, turning once. Halfway through cooking baste with the remaining mixture.

Meanwhile, heat the oil in a medium non-stick pan and fry the garlic, breadcrumbs and thyme for 1 minute, tossing frequently until golden brown.

Transfer the kebabs onto a warm plate, sprinkle over the breadcrumb mixture and serve immediately with a crisp salad.

Images courtesy of AHDB.

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