Beef Espetadas
Preparation time:
Cooking time:
Serves: 4
Ingredients:
- 1 kg beef rump steak, cut into large chunks
- 60 ml SAFARI Red Wine Vinegar
- 60 ml canola oil
- 45 ml tomato sauce
- 30 ml brown sugar
- 30 ml smoked paprika
- 3 cloves garlic, crushed
- 5 ml cumin
- 15 ml rosemary
- 8 bay leaves
- 1 large yellow pepper, cut into chunks
- SAFARI Jalapeno Balsamic Glaze
Method:
- Combine the vinegar, oil, tomato sauce, sugar, paprika, garlic, cumin and rosemary in a glass bowl.
- Add the chicken and mix to cover all over.
- Cover and marinate for 4 – 6 hours.
- Thread onto skewers with bay leaves and peppers in between.
- Braai over medium-hot coals for 20 – 25 minutes, turning frequently and basting with marinade.
- Serve with roasted vegetables.
- Drizzle with balsamic glaze before serving.
- Serve with fries and hot buttered Portuguese rolls.
YOU MAY ALSO LIKE THESE
Marinade For Steak
Add a touch of sunshine to your steak with this delicious marinade, made with Safari's Brown Grape Vinegar.
Health Spritzer
Beat the heat and improve your health with this refreshing Spritzer, made with Apple Cider Vinegar, immune-boosting ingredients and sparkling water.
Salad Nicoise
Fresh Salad Nicoise dressed with SAFARI French Dip & Dress vinaigrette. Perfect for a light and healthy lunch or dinner.