|1.00||onion — large, grated|
|30.00 ml||lemon juice|
|80.00 ml||fresh chillies — 573|
|5.00 ml||dried oregano|
|2.00||red chilli — deseeded and finely chopped|
|600.00 g||steak — rump, cubed|
|1.00||aubergine — baby|
|2.00||red pepper — deseeded and cubed|
|25.00 ml||fresh Italian parsley — chopped|
1. 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.
2. 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.
3. 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.
4. 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.