MOROCCAN RUMP SOSATIES

The perfect evening to get creative in the kitchen & over an open fire, in other words, me in my happy place!!

Simplicity is sometimes best and tasting the individual flavours of the freshest ingredients once on an open fire, can tantalize those tastebuds, especially sosatie style.

rump, cubed to size for sosatie skewers, seasoned with the following:
Gourmet Smoked Coarse Salt Moroccan spice
Gourmet Smoked Coarse Salt Whole peppercorns
smoked paprika
spice
a gentle dash of lemon juice
Extra:
Portabellini mushrooms
baby onions
fresh garlic, sliced
fresh plums, quartered
skewers

Start by skewering the cubed rump, sliced garlic, quartered plum, Portabellini mushroom, baby onion… repeat… repeat… repeat!

Braai the sosaties over an open fire / searing coals and once the meat is as per your liking (I personally prefer medium rare).
Remove the skewers from the fire and leave to rest for 5 minutes.
Thereafter there is not much else to do but to enjoy to your hearts content!!

I repeat… sometimes simplicity is best!

Recipe and photo: Ronel Venter