BEEF SHISH KE­BABS

Move! - - RECIPES -

Makes 4 IN­GRE­DI­ENTS

■ 15ml (1 ta­ble­spoon) gar­lic pow­der

■ 5ml (1 tea­spoon) ground nut­meg

■ 5ml (1tea­spoon) all­spice

■ 10ml (2 tea­spoons) pa­prika

■ salt and freshly ground black pep­per

■ 1kg beef ten­der­loin, cut into cubes

■ 1 large red onion, cut into pieces

■ 1 each green, red and yel­low pep­pers, cut into pieces

For the mari­nade:

■ 1 large red onion, thinly sliced

■ juice of 2 lemons

■ 65ml (¼ cup) olive oil

■ 250ml (1 cup) beef stock

IN­STRUC­TIONS

Pre­pare 4 to 6 skew­ers. If us­ing wood skew­ers, be sure to soak them in wa­ter for at least one hour be­fore use. In a bowl, mix to­gether the spices to make a spice rub for the cubed meat. Sea­son the cubed meat with the spice rub, coat­ing the meat evenly. In a deep dish, com­bine the mari­nade in­gre­di­ents. Add spiced cubed meat to the mari­nade and work the meat into the mari­nade well with your hands. Cover and re­frig­er­ate for a few hours or overnight. Re­move the meat from the fridge one hour be­fore grilling.

Lightly oil a grill and heat for 10 min­utes on high. Re­move meat from mari­nade and pre­pare ke­babs. Thread the meat, onion and pep­pers, al­ter­nat­ing, onto the pre­pared skew­ers. Use about 6 pieces of meat per skewer with the veg­eta­bles nes­tled in be­tween. Sea­son with salt and freshly ground black pep­per. Place the ke­babs on the grill. Grill for 10 min­utes, turn­ing once mid­way through and bast­ing with the mari­nade.

COST PER SERV­ING: R20

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