KE­BABS

“I use a Cape Malay-in­spired mari­nade for th­ese ke­babs.”

DRUM - - Food -

MAKES 8 KE­BABS PREPA­RA­TION: 5 MIN MAR­I­NAT­ING: 2 HR COOK­ING: 10 MIN

4 sir­loin steaks 100g Turk­ish dried apri­cots 1 large red pep­per, cut into large squares 1 onion, cut into wedges 8 metal skew­ers 500ml (2c) ready­made curry mari­nade or sauce 1 First prick meat right through. Cut the steaks into 8 pieces each. 2 Thread four meat pieces alternatin­g with apri­cot, red pep­per and onion onto each skewer. Place in a non-metal­lic dish, pour the mari­nade over and al­low to rest for at least 2 hours. 3 Grill on a heated grid­dle pan for 8-10 min­utes for medium-rare, turn­ing con­tin­u­ously. Rest the meat for at least 5 min­utes be­fore serv­ing. (Oth­er­wise grill over hot coals.)

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