Summer Food and Wine Pairing: Beef Kebabs and Tempranillo

Nothing says Australian summer like a backyard BBQ with family and friends. Sipping on your favourite wine as your nose is filled with aromas of beef kebabs cooking on the BBQ. As the kids play in the pool, you get to unwind and catch up, enjoying the sunshine, good food and good company. As this starts to become your way of life for the next few months, we’ve got a super quick and easy summer recipe from Australian Beef, as well as our suggested wine pairing – Tempranillo. Read on for a delicious BBQ recipe of Beef Kebabs with Rice Noodle Salad, and why Tempranillo is the on-trend wine varietal that is a go-to for food and wine pairings this summer.

McGuigan Mastercraft Tempranillo with charcuterie board containing cheeses, meats and crackers

SUMMER WINE PAIRING: TEMPRANILLO

Tempranillo (Temp-rah-neeho) is one of the most on-trend varietals in Australia at the moment, with a growing number of Australian brands showcasing the best of what this variety has to offer. Originated in the Rioja region in Southern Spain but is now widely planted in Australia, with the grapes being suited to our continental climate.

Our Cellar Select Tempranillo displays subtle spice and oak characters perfectly balanced with a ripe strawberry and plum lead to a palate of red berry fruit flavours, resulting in an earthy and savoury finish. This approachable, full-flavoured wine derives from our Hunter Valley vineyards.

Don’t feel you need to shy away from red wines in Summer. Whilst you might be inclined to reach for a chilled white wine, rosé or sparkling, red wine can still be enjoyed just as much. Varietals like Tempranillo, Malbec and Pinot Noir are all red wines that pair well with BBQ food – their taste profiles complement the food, giving you the opportunity to experiment with flavours.

BLACK PEPPER BEEF KEBABS WITH RICE NOODLE SALAD RECIPE

Serves: 4

Prep Time: 15 mins

Cooking Time: 10 mins

Ingredients:

600g diced beef (3cm cubes)
1 large red onion, cut into wedges
250g cherry tomatoes
1 yellow capsicum, cut into 3cm pieces
1 green capsicum, cut into 3cm pieces
1 tbsp vegetable oil
2 tbsp kecap manis
1 tbsp cracked black pepper
200g dried rice noodles

2 cups (270g) frozen broad beans
Zest and juice
1 lime + wedges, to serve
2 tbsp mirin
2 tsp fish sauce
1 Lebanese cucumber, peeled into ribbons
½ cup mint leaves
½ cup coriander leaves

Method:

Using 8 metal or bamboo skewers, thread beef, onion, tomatoes and capsicum alternatively onto skewers. Brush skewers with oil and kecap manis, sprinkle with pepper and season with sea salt.
Pre-heat a char-grill pan or barbecue over medium-high heat and cook skewers for 8 to 10 minutes, turning often, or until lightly charred and cooked through.
Meanwhile, prepare noodles according to packet instructions. Drain and rinse under cold water. Prepare broad beans according to packet instructions. Drain and when cool enough to handle remove from shells.
In a screw-top jar place lime zest and juice, mirin and fish sauce. Shake well to combine. Place noodles, broad beans, cucumber and herbs in a large bowl. Drizzle with dressing and toss to coat.
Serve skewers with noodle salad and lime wedges.

Tips:

You will need 8 bamboo or metal skewers for this recipe – soak bamboo skewers for 10 minutes to prevent burning.
Substitute broad beans with edamame or sugar snap peas.
You can dice your own beef using rump, sirloin, scotch fillet or eye fillet.