Monkey gland rump kebabs

Heinstirred
5 servings Prep: 10 mins, Cooking: 15 mins
Rate this recipe
Perfect for a summers day braai!

By Food24 February 04 2016
2
SHARES
1.5k
VIEWS
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (11)

1 kg steak — rump
MONKEY GLAND MARINADE:
oil — for frying
1 onion — small, chopped
1 garlic — cloves, mashed
1 cup chutney — hot fruit
1 cup tomato sauce
1 vinegar — apple cider or malt
3 Worcestershire sauce
1 brown sugar
1-2 tsp chilli sauce — hot
salt — to taste
Tap for ingredients
Tap for ingredients

Method:

Fry the onion until soft and translucent over a gentle heat.

Add the garlic and fry for a few more minutes. Add the rest of the ingredients and simmer for 5 minutes or so until thickened.

Slice the rump into 1 cm thick strips. Marinade in 2 thirds of the monkey gland sauce for at least an hour.

Thread the marinated strips of rump onto kebab sticks. (if using wooden stick pre-soak them in water to make sure they do not catch alight)

Braai over medium coals, basting with the marinade and turning regularly until cooked to the desired level of doneness.

Warm up the left over third of the sauce and serve with the kebabs.

Reprinted with permission of Hein Stirred. To see more recipes, click here.

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.

 



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.