|1 kg||steak — rump|
|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|
|1-2 tsp||chilli sauce — hot|
|salt — to taste|
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.
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