Beef kebabs

Beef and brinjal kebabs

Recipe from: 9/5/2005 12:00:00 AM
Preparation time: 20 min
Cooking time: 10 min
 
Serve these tasty kebabs with a potato salad and greens.
 
 
 

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

 
Baobab leaves
African cooks use leaves from the massive baobab tree to thicken their stews. Like okra, the leaves give the dish a congealing texture that's characteristic of West African stews. Okra will give a similar effect if you can't find baobab leaves.
 

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