Name: Impala kebabs with black-eyed beans and rice
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: 2.00 kg impala fillet, cubed; 30.00 ml fresh parsley chopped; 30.00 ml fresh rosemary chopped; 4.00 garlic cloves, chopped; 150.00 ml lemon juice; 15.00 ml wholegrain mustard; 250.00 ml fresh chillies 573; 150.00 g pumpkin seeds; 150.00 ml fresh Italian parsley; 200.00 ml fresh chillies 573; 100.00 ml lemon juice; salt and freshly ground black pepper; 1.00 onion large, diced; 2.00 garlic cloves, diced; 90.00 ml fresh chillies 573; 250.00 g rice; 500.00 ml water; salt and freshly ground black pepper; 250.00 g black-eyed beans soaked

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Ingredients (19)

2.00 kg

impala — fillet, cubed

MARINADE

30.00 ml	fresh parsley — chopped
30.00 ml	fresh rosemary — chopped
4.00	garlic — cloves, chopped
150.00 ml	lemon juice
15.00 ml	wholegrain mustard
250.00 ml	fresh chillies — 573

PUMPKIN SEED PESTO

150.00 g	pumpkin seeds
150.00 ml	fresh Italian parsley
200.00 ml	fresh chillies — 573
100.00 ml	lemon juice
	salt and freshly ground black pepper

BEANS AND RICE

1.00	onion — large, diced
2.00	garlic — cloves, diced
90.00 ml	fresh chillies — 573
250.00 g	rice
500.00 ml	water
	salt and freshly ground black pepper
250.00 g	black-eyed beans — soaked

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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.