SHISH KEBABS

- METHOD -

Throw all the ingredients for the marinade together in a marinating bowl and mix well. Toss the beef cubes into the mix and stir until all the pieces are coated in marinade. Cover the bowl and marinate for at least 3 hours (on your counter or somewhere in the shade), but preferably overnight. Whenever you feel like it, you can visit the meat and stir it around before putting it back in the fridge.

Around the time that you’re lighting the fire for your braai, remove the marinated meat from the fridge and wash your hands for the assembling process. Skewer the beef cubes by alternating with pieces of onion, peppers, packing them tightly together. Brush the assembled kebabs with any leftover marinade.

Braai the kebabs for about 8 minutes over hot coals. The kebabs can be quite fragile, so braaing them in a hinged grid that you close gently is the way to go.

AND ...If you’re in the middle of the Karoo and find yourself with an ample supply of good yet affordable lamb, use chunks of that for your shish kebabs instead.

Recipe and pictures by: Jan Braai