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Makes: 8 mini kebabs
Cooking time: approx. 6-8 minutes
Ingredients:
225g (8oz) beef rump steak cut into 1.25cm (i/2 inch) cubes
Marinade:
3 x 15ml sp (3tbsp) honey
1 x 15ml sp (1tbsp) soy sauce
2 x 15ml sp (2tbsp) sherry
1 x 15ml sp (1tbsp) sesame seeds
1 x 15ml sp (1tbsp) chinese 'five spice'
Method:
Combine marinade ingredients, add the beef, cover and leave to marinade
in a refridgerator of 3-4 hours. Thread onto skewers. Pour remaining marinade
into a small saucepan, bring to the boil and reduce to form a glase. Brush
onto kebabs. Barbecue or grill the kebabs for 6-8 minutes, turning occasionally
and basting with the glaze. Serve kebabs with a herb salad and pitta bread,
as a starter or main course.
Tip:
Remember to soak wooden skewers first to prevent them from burning.
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