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| Servings: 4 portions (2 espetadas)


These big, juicy beef skewers are ready for a summer braai.(Freezing in Pretoria)
Letting the beef marinate for at least four hours is key to the incredible flavour of this dish. If possible, let the beef marinate overnight.

  • 750 g rump steak, cubed into 2″ chunks
  • 6 garlic cloves, minced
  • 12 bay leaves, crumbled
  • ½ teaspoon ground black pepper
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons olive oil
  • 2 teaspoon coarse salt

In a small bowl, mix together minced garlic, crushed bay leaves and black pepper. Rub the beef chunks with the mixture and place them in a flat baking dish or ziploc bag.
In another small bowl, mix together the vinegar and olive oil. Pour the mixture over the beef cubes, ensure they are well coated. Place the beef in the refrigerator to marinate for at least 4 hours, or overnight.
When you are ready to braai your beef, preheat your grill to high heat. (You should be able to hold your hand over the cooking grate for approximately 5 seconds.)
Place the beef chunks on soaked, sturdy wooden skewers (or metal skewers if you have them). Sprinkle the beef with salt.
Grill the meat for 3-5 minutes. Flip the skewers and grill for an additional 3-5 minutes, until the beef is just starting to become firm.
Remove the skewers from the grill to a platter.
Cover the skewers with aluminium foil and let them rest for 10 minutes before serving.

Recipe and photo: Elize de Kock ala Luiz da Silva


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