NZ Woman's Weekly

Beef rogan josh kebabs recipe

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  • Meal Origin


This is a great way to enjoy the flavours of a traditional curry in a new way. You can add extra vegetables such as courgette and cherry tomatoes. Try to use a tender beef cut such as fillet, sirloin or scotch so it’s quick to cook and tender.

  • 400-500g diced beef
  • ¼ cup rogan josh paste
  • ½ cup water
  • 10-12 baby potatoes
  • 1 red onion, halved and cut into wedges
  • 1 red capsicum, cut into bite-sized pieces
  • 200g button mushrooms, halved
  • 2-3 tbsp oil
  • Spinach leaves, salad greens and poppadums to serve
  • Raita – ¼ cucumber, finely diced, ½ cup natural Greek-style yoghurt, ½ tsp lime and chilli spice
  1. Combine the beef, rogan josh paste and water, mixing well. Set aside to marinate for at least 1 hour or overnight.
  2. Par-cook the potatoes until just tender, then when cool, cut into quarters. Arrange the marinated meat, potatoes, red onion, capsicum and mushroom, alternating onto metal or pre-soaked bamboo skewers. Brush with oil, then grill or bake the skewers for 4-5 minutes each side until the meat is cooked to your liking and the vegetables are tender and coloured.
  3. Serve with a mixed-leaf salad, golden poppadums and raita (combine all ingredients and season to taste).

Take a look at this creamy lamb, kumara and ginger korma recipe here.

About Jo Wilcox

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See

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