Beef kebabs with balsamic citrus marinade
(at time of publication)
- ½ cup balsamic vinegar
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- zest of lemon
- 1 tablespoon orange juice
- zest of orange
- 3 cloves garlic, crushed
- 1 teaspoon cumin
- couple of grinds black pepper
- For the kebabs
- 1kg rump steak
- 2 capsicum, cut in chunks (choose different colours if possible)
- 3 courgetteszucchini, summer squashX, cut in chunks or thick slices
- 24 button mushrooms, whole (or cut if they are biggies)
- 1 red onion, cut in chunks (or other suitable veg such as cherry tomatoes or chunks of eggplantaubergineX)
- 24 bamboo skewers, soaked in water for 2 hours to reduce scorching
1 This quantity is enough to marinate 1kg of cubed rump steak. How many kebabs it yields depends on how many vegetable chunks you thread between the pieces of meat. I allow 100g meat per person, and 3 pieces of meat per skewer alternated with vegetables. This recipe will make 3 skewers per person, or less if you are serving other meats. Aim to marinate the meat for around 4 hours if possible.
2 Trim the meat of all visible fat and cut into 100g sections. Cube the meat and marinate for 4 hours or more. Thread the skewers, alternating between meat and vegetables. Use 3 pieces of meat per skewer with big colourful vegetable pieces in between.
3 Drizzle the remaining marinade over the prepared skewers and grill on a medium flame until meat is cooked and vegetables tender.
Steak sneak technique
No-one enjoys tough steak. This technique makes a regular cut like rump tender like fillet. I’ve tested it and it works, just don’t tell anyone! Coat the steaks on each side with sea salt and leave for 15 minutes to half an hour, then rinse thoroughly to remove all the salt. Pat dry and cook in the normal manner. The tenderising is all due to osmosis and the breakdown of the protein cell structure blah blah blah – I read about it, gave it a try and it works.
Nutrition Info (per serve)
Total fat 13.7g
–Saturated fat 5.8g
Dietary fibre 1.9g
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