Mango Jalapeno Beef Skewers with Lime and Spring Onion
Mango gives these beef skewers a smooth, fruity glaze, while jalapeno keeps the heat green and fresh rather than heavy. Lime and spring onion sharpen the finish, making this recipe especially good for lighter barbecue meals with slaw, avocado or rice.
Ingredients
- 700 g beef sirloin or rump cut into 3cm cubes
- 1 tbsp neutral oil
- 8 metal skewers or 4 large skewers
For the mango jalapeno marinade
- 150 g ripe mango flesh
- 1 jalapeno deseeded and roughly chopped
- 2 tbsp lime juice
- 2 tbsp soy sauce
- 1 tbsp olive oil
- 1 tbsp runny honey
- 2 garlic cloves finely grated
- 1 tsp fresh ginger finely grated
- 1 tsp ground cumin
- 1 tsp flaky sea salt
- 1 tsp freshly ground black pepper
To finish
- 2 spring onions very finely sliced
- zest of 1 lime
- 1 tbsp lime juice
- 1 tbsp chopped coriander
- extra sliced jalapeno optional
Instructions
Blend the mango jalapeno marinade
- Put the mango flesh, jalapeno, lime juice, soy sauce, olive oil, honey, garlic, ginger, cumin, salt and black pepper into a blender. Blitz until smooth.
Marinate the beef
- Pour the marinade over the beef cubes in a bowl and turn until well coated. Cover and refrigerate for 45 minutes to 1½ hours. Remove from the fridge about 20 minutes before grilling.
Prepare the barbecue
- Set up the BBQ with one hot direct zone and one gentler zone. Clean the grates well and brush them lightly with oil.
Thread the skewers
- Thread the marinated beef onto the skewers, leaving small gaps between the pieces so the heat can circulate and caramelisation can build around each cube.
Grill over direct heat
- Cook the skewers over the hot side of the barbecue for about 2 minutes per side, turning steadily. The surface should pick up colour and glossy darkened edges.
Finish as needed
- Move the skewers to the gentler side if the mango glaze is colouring too quickly. Continue cooking until the beef reaches your preferred doneness.
Rest and add the fresh finish
- Rest the skewers for 5 minutes. Scatter with spring onion, lime zest, lime juice, coriander and extra sliced jalapeno if you want a sharper chilli finish.
Notes
A ripe mango is best, though not one that has gone completely soft and sleepy. You want good flavour and enough flesh to blend smoothly, but not something fibrous or watery. If the mango is very sweet, I sometimes pull the honey back slightly. The goal is a marinade that tastes bright and fruity first, not sugary. Lime is important for balance, so I don’t skimp there.
Jalapeno gives a clean, green heat that suits mango better than a darker chilli would. Deseeding it keeps the warmth moderate, which is usually where I want this recipe to sit. Leave some seeds in if you prefer more punch. Sirloin is excellent when I want a tender bite and a neater skewer, while rump gives a bit more chew and a fuller beef flavour. Both are good as long as the cubes are even.
Nutrition
Calories: 436kcalCarbohydrates: 14gProtein: 34gFat: 25gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.4gCholesterol: 95mgSodium: 768mgPotassium: 660mgFiber: 1.5gSugar: 10gVitamin A: 720IUCalcium: 36mgIron: 3.9mg
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