Movida head chef Frank Camorra incorporates Spanish heritage into Australian beef recipe

Chef Frank Camorra plates up his beef skewers
Chef Frank Camorra plates up his beef skewers

MOVIDA head chef Frank Camorra loves to incorporate his Spanish heritage into his dishes.

He has created delicious Andalusian marinated spiced beef skewers, perfect for that outdoor barbecue get-together.

“As a chef I’m not only a fan of cooking but also a fan of eating good quality meals,” he said.

“I am always on the lookout for local produce or authentic local restaurants doing great things.

“The recipe highlights the high quality beef we are blessed with in Australia and partnered with my personal Spanish flavours.

“Skewers are the perfect dish for a summer barbecue with friends and family and are incredibly easy to cook and eat.”

Marinated beef skewers

Frank Camorra’s marinated beef skewers

Serves 12

Prep Time 20 mins

Cooking Time 50 mins


Part one – Andalusian spiced beef skewers

1kg lean beef rump with sinew removed and cut into 1.5cm cubes


1 tbsp sweet smoked paprika

1/2 tsp hot paprika

1 tsp turmeric

2 tbsp ground cumin

125ml dry white wine

1 tsp nutmeg

2 cloves garlic, finely chopped

1/2 tsp salt

60ml olive oil

1 cup parsley, chopped

Basting sauce

60ml dry white wine

1 tsp smoked paprika

1 lemon, juiced

Part two – Roasted capsicum & tomato salad with cumin & sherry vinegar

6 red capsicums

1 large brown onion, unpeeled

1 garlic bulb

4 tomatoes, cut into wedges

1 handful fat-leaf parsley, chopped

70ml sherry vinegar

1 tbsp freshly ground cumin


Olive oil


Part one – Andalusian spiced beef skewers

1.Mix marinade ingredients thoroughly. Add in the diced beef and work in marinade. Ideally leave overnight to marinate, however a few hours works wonders.

2.Pre-heat barbecue grill to medium. Thread beef onto long metal skewers.

3.For the baste, mix the wine, lemon and paprika together. Use a brush to apply basting mix to the meat.

4.Place skewers on a hot grill and cook for 8-10 minutes, turning and basting several times. Remove from heat and allow to rest for 5 minutes before serving.

Part two – Roasted capsicum & tomato salad with cumin and sherry vinegar

1. Pre-heat oven to 180°C and place the capsicums, tomatoes, onions and garlic in a large roasting tin, sprinkled with salt and drizzled with olive oil. Roast for 30-35 minutes.

2. Remove capsicum and garlic, put in a bowl and pour over cooking juices. Return to the oven and cook for a further 20 minutes, or until the interior flesh is very soft.

3. When capsicums are just cool enough to handle, peel the skin off, discard seeds and break up into broad strips. Place in a bowl.

4. Squeeze out the paste from the garlic bulb over the capsicums. Add tomato and mix through.

5. When the onions are ready, remove from oven and set aside until cool enough to handle. Remove outside skin. Cut the onions into rough wedges and mix through capsicum and tomato mixture.

6. Measure 100ml of reserved cooking juices from roasting tin and add to the salad with remaining ingredients. Mix thoroughly.


1. To ensure the meat cooks evenly, don’t bunch too tightly.

2. The time of cooking for the beef will depend on the heat of the grill. You are looking for good grill marks while still staying pink and juicy in the centre.

3. The salad can be served immediately or refrigerated before serving with the beef skewers.

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