|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|
|1 large||yellow pepper — cut into chunks|
|Safari Jalapeno Balsamic Glaze|
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.