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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Great for the barbeque...and gluten-free too. Cooking time does not include marinating time of 1-2 hours Ingredients:
500 g beef rump, trimmed and cut into 2 . 5 cm (1 inch cubes) |
8 teaspoons olive oil (2 tablespoons) |
1/4 cup red wine |
1 tablespoon lemon juice (4 teaspoons) |
1 lemon, zest of one lemon |
1 small onion, finely chopped |
2 garlic cloves, crushed |
1 tablespoon dried oregano (4 teaspoons) |
2 bay leaves |
1 red onion, cut into six wedges and separated |
1 red capsicum, cut into 2 . 5cm (bell pepper) |
1 green capsicum, cut into 2 . 5 cm pieces |
16 button mushrooms, halved if large |
Directions:
1. soak 8 bamboo skewers in water for 30 minutes, or alternatively you can use metal skewers
2. Combine all of the marinade ingredients in a ceramic or stainless steel bowl.
3. Marinate the meat for 1 to 2 hours.
4. Preheat the barbeque grill plate to medium high (or you can use a grill pan indoors or large banquet sized skillet).
5. Thread marinated meat , alternating with the onion, capsicums and mushrooms onto the skewers.
6. xrizzle some extra olive oil over the kebabs and barbecue for 2-3 minutes each side, or done to your liking.
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