Impala kebabs with black-eyed beans and rice

Recipe from: 6/10/1998 12:00:00 AM
Ingredients 22
Servings 6
Time

Ingredients

  • 2
    kg
    impala fillet, cut into large cubes
  • MARINADE
  • 30
    ml
    chopped fresh parsley
  • 30
    ml
    chopped fresh rosemary
  • 4
    cloves garlic, chopped
  • 150
    ml
    lemon juice
  • 15
    ml
    wholegrain mustard
  • 250
    ml
    olive oil
  • PUMPKIN SEED PESTO
  • 150
    g
    pumpkin seeds
  • 150
    ml
    tightly packed Italian parsley
  • 200
    ml
    olive oil
  • 100
    ml
    lemon juice
  • salt and milled black pepper
  • BEANS AND RICE
  • 1
    large onion, diced
  • 2
    cloves garlic, diced
  • 90
    ml
    olive oil
  • 250
    g
    rice
  • 500
    ml
    water
  • salt and milled black pepper
  • 250
    g
    black-eyed beans, soaked overnight in water to cover
 

Method

 
MARINADE: Mix all ingredients. Thread meat onto skewers and place in marinade. Marinate, refrigerated, for 24 hours, turning once or twice. PESTO: Purée all ingredients and rub meat cubes with mixture. Grill or braai until done. BEANS AND RICE: Drain beans and parboil until almost tender. Sauté onion and garlic in olive oil in a saucepan. Add rice and water, cover and simmer for 15 minutes. Stir in parboiled beans, season and add more water, if necessary. Cook, covered, until tender. Serve kebabs with beans and rice and fried sweet potato.
 

Read more on: grill
 

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