Beef Skewers Marinated with Australian Indigenous Spices

Anise Myrtle
Anise Myrtle
Syzygium anisatum


  • 600g Beef, cubed
  • 1tsp SALTBUSH, ground
  • 1tsp LEMON MYRTLE, ground
  • 1tsp ANISE MYRTLE, ground
  • Extra virgin Olive Oil
  • DESERT LIME Agrumato Olive Oil
  • Salt and Pepper
  • Bamboo skewers (150mm long), soaked in cold water


  1. Put 4-5 cubes of meat on each bamboo skewer, place all the prepared skewers in a container, sprinkle with the indigenous herbs and some extra virgin olive oil and leave in the fridge for at least a couple of hours to marinate.
  2. Cook them on a wood fired grill or barbecue, add salt and pepper to taste and finish with the desert lime oil.
  3. Serve with a green salad.