Name: Paprika beef kebabs with spicy chorizo rice
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Beef
Ingredients: 600 g beef cubes; 1 cup wine red; 1/4 tsp paprika ground; 2 garlic cloves, crushed; 4 bay leaves fresh; 1/4 cup fresh chillies 573; 1 lemon quartered; sea salt and freshly ground black pepper; 2 green chilli chopped; 1 red onion quartered; bay leaves fresh; 2 Tbs butter; 1 onion chopped; 1 red pepper chopped; 50 g chorizo sausage chopped; 1 green pepper chopped; 1 cinnamon stick; 1 cup rice basmati; 2 cup stock chicken or beef; 1 cup peas fresh; fresh parsley

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Ingredients (21)

600 g

beef — cubes

MARINADE:

1 cup	wine — red
1/4 tsp	paprika — ground
2	garlic — cloves, crushed
4	bay leaves — fresh
1/4 cup	fresh chillies — 573
1	lemon — quartered
	sea salt and freshly ground black pepper
2	green chilli — chopped
1	red onion — quartered
	bay leaves — fresh

Rice:

2 Tbs	butter
1	onion — chopped
1	red pepper — chopped
50 g	chorizo sausage — chopped
1	green pepper — chopped
1	cinnamon — stick
1 cup	rice — basmati
2 cup	stock — chicken or beef
1 cup	peas — fresh
	fresh parsley

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Method:

Place beef in a bowl; add the marinade ingredients and cover the bowl. Leave to stand for at least 1 hour (or 20 minutes if you’re in a rush)

Thread beef, bay leaves and onion onto pre-soaked kebab sticks. Season well. Heat a griddle pan/oven grill; cook until done to your liking. Set aside.

For the rice: Melt the butter in a pot, add the onion, peppers and chorizo, cook until golden. Toss in the cinnamon stick and rice and sauté for another minute. Add the stock and cook until all the liquid is absorbed, about 12 to 15 minutes. Remove from heat and stir through peas. Season.

Serve kebabs with rice.

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