Potato and rocket salad with beef, herb and garlic skewers 1



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Stumped for ideas for dinner tonight? Try this hearty beef dish for a tasty and simple summer feast!

Serves 4



  1. Soak skewers in a shallow dish of cold water for 30 minutes then drain.
  2. Place beef into a large bowl with garlic, herbs and 1 tablespoon of oil. Toss to coat the beef well. Cover the bowl with cling wrap and place into a fridge for one to four hours, if time permits.
  3. In the meantime, boil potatoes in a saucepan filled with water for about 15 minutes or until they’re just tender enough to put a for through. Drain the potatoes and thinly slice them, about 1cm thick pieces.
  4. Next combine the lemon juice, mustard, sugar, remaining 1 1/2 tablespoons oil, and salt and pepper in some for of container, bottle or jar with a lid that you can shake, and shake well. Place the potatoes into a bowl with capsicum, onion, rocket and dressing. Toss lightly to combine.
  5. Remove beef from the fridge and thread into skewers. Preheat a barbecue grill or fry pan on high heat until hot. Reduce heat to medium. Cook skewers, turning, for 4 minutes for medium.
  6. Place skewers on top of potato salad and serve.


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Rebecca Wilson

Rebecca Wilson is the founder and publisher of Starts at Sixty. The daughter of two baby boomers, she has built the online community for over 60s by listening carefully to the issues and seeking out answers, insights and information for over 60s throughout Australia. Rebecca is an experienced marketer, a trained journalist and has a degree in politics. A mother of 3, she passionately facilitates and leads our over 60s community, bringing the community opinions, needs and interests to the fore and making Starts at Sixty a fun place to be.

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