Beef kebabs
Most beef kebabs are from the rump but I reckon the lesser cuts such as stewing steak can be just as good. The winning formula is to marinade the meat for at least 12 hours before cooking, helping tenderise and break down the hard working muscle. Subsequent cooking means the char grilled offerings melt in your mouth and are great for the barbeque or just grilling at home. Either way, an accompaniment of dips or pitta breads make these par with your local Turkish.
Servings:
Ingredients
- 450 grams Stewing steak chopped, bite sized pieces (£3.75)
- 1 whole Onion (£0.13)
- 1 whole Red Pepper (£0.40)
- Marinade
- 5 ml olive oil teaspoon (£0.03)
- 3 grams Black pepper 1/2 teaspoon (£0.10)
- 5 grams Paprika teaspoon (£0.08)
- 5 ml Soy sauce teaspoon (£0.03)
- 1 whole Lemon juice of (£0.30)
- .3 grams Thyme teaspoon (£0.01)
- 2 cloves garlic minced (£0.06)
| Recipe Cost: |
| Serving Cost: |
Prep Time: 10 minutes
Cook Time: 10 minutes
- Add 2 heaped tablespoons of the meat marinade in a plastic container then mix in stewing steak. Refrigerate for 12 hours.
- Slice the peppers and onions - mushrooms also work well. Boil a kettle and add 4 wooden skewers to soften them.
- Thread the beef, onion and pepper onto the skewers until you have 4 kebabs. Brush the remaining marinade over the kebabs as they are cooked on a high heat.
- Serve with flat or pitta bread and a nice tomato and onion salad.
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