Beef espetadas

SAFARI Vinegar
4 servings Prep: 6 mins, Cooking: 25 mins
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This classic Portuguese dish is packed with loads of flavour and super quick and easy to make.

By Independent Contributor February 27 2023
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Ingredients (11)

1 kg rump steak — cut into large chunks
60 ml Safari Red Wine Vinegar
60 ml canola oil
45 ml tomato sauce
30 ml smoked paprika
3 garlic cloves — crushed
5 ml cumin
15 ml rosemary
8 bay leaves
1 large yellow pepper — cut into chunks
Safari Jalapeno Balsamic Glaze
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Combine the vinegar, oil, tomato sauce, sugar, paprika, garlic, cumin and rosemary in a glass bowl. Add the chicken and mix to cover all over.

Cover and marinade for 4 – 6 hours. Thread onto skewers with bay leaves and peppers in between.

Braai over medium hot coals for 20 – 25 minutes, turning frequently and basting with marinade.

Serve with roasted vegetables. Drizzle with balsamic glaze before serving. Serve with fries and hot buttered Portuguese rolls.

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