Beef and brinjal kebabs

Serve these tasty kebabs with a potato salad and greens.
 
Beef kebabs

Recipe from: 9/5/2005 12:00:00 AM
Preparation time: 20 min
Cooking time: 10 min
 
 

Ingredients

 
  • 1
    large onion, grated
  • 30
    ml
    lemon juice
  • 80
    ml
    olive oil
  • 5
    ml
    dried origanum
  • 2
    red chillies, seeded and finely chopped
  • 600
    g
    rump steak, cubed
  • 1
    pack baby brinjals
  • 2
    red peppers, seeded and cubed
  • 25
    ml
    flat-leaf parsley, chopped
Servings: Change Serving
 
 

Method

 
Mix the onion, lemon juice, 60ml of the olive oil, origanum and chillies. Pour over the meat and leave to marinate for two to four hours.

Using a small, sharp knife, make four thin cuts lengthways in each brinjal. Heat the remaining olive oil in a small frying pan and fry the brinjals for about five minutes until almost soft. Remove from the heat and leave to cool slightly.

Thread one piece of pepper, one piece of meat, a baby brinjal, a piece of meat and another piece of pepper onto a wooden skewer. Repeat with the remaining ingredients.

Grill the kebabs on each side in a griddle pan or heavy-based frying pan for three to five minutes or until cooked through. Season to taste with salt and freshly ground black pepper and serve sprinkled with the parsley.
 

Read more on: recipe  |  beef  |  grill
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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