Taste & Travel
Andalusian Spiced Beef Skewers
Chef frank Camorra of moVida restaurant recommends marinating these skewers overnight to fully capture the Andalusian flavours in his recipe.
Lean Beef Rump 1 kg, sinew removed, cut into 1.5 cm cubes
Sweet Smoked Paprika 1 Tbs
Hot Paprika 1/2 tsp Turmeric 1 tsp Ground Cumin 2 Tbs Dry White Wine 125 ml Nutmeg 1 tsp
Garlic 2 cloves, finely chopped
Salt 1/2 tsp Olive Oil 60 ml Parsley 1 cup, chopped
Dry White Wine 60 ml Smoked Paprika 1 tsp Lemon Juice of 1 lemon 1 MIX marinade ingredients thoroughly. Add cubed beef and work in marinade. Marinate at least 2 hours or preferably overnight.
2 PRE-HEAT barbecue grill to medium. Thread beef onto long metal skewers, spacing loosely so that meat cooks evenly.
3 IN a small bowl, mix together all basting sauce ingredients. Brush meat with basting sauce.
4 PLACE skewers on a hot grill and cook for 8–10 minutes, turning and basting several times with a brush. Remove from heat and allow the skewers to rest for 5 minutes before serving.