Recipes SHISH KEBABS
Enjoy braai month with another one of Jan Braai's delicious dishes.
- WHAT YOU WILL NEED -
- FOR THE MARINADE
- ½ cup olive oil
- ½ cup lemon juice
- ½ tot ground cumin
- ½ tot Cape Herb and Spice SMOKED PAPRIKA
- ½ tot ground coriander
- ½ tot dried oregano
- FOR THE KEBABS
- 1 tsp salt
- 1 kg steak (rump, sirloin, rib-eye or fillet, cut into 3 cm × 3 cm cubes)
- ½ tsp black pepper
- 2 onions (cut into large chunks, with layers separated)
- Cape Herb and Spice PIRI PIRI CHILLI
- 2 peppers (green, yellow or red – seeds and stalks removed, and cut into square chunks)
- 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
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