Ingredients
500g rump steak
Worcestershire sauce
For kids' marinade
2 tbsp olive oil
For parent's marinade
fresh rosemary leaves
For parent's marinade
2-3 cloves garlic
crushed, for parent's marinade
1 small fresh red chilli
diced, for parent's marinade
Canola Oil Cooking Spray
e.g., Dot's brand
Equipment
- 1 bamboo sticks
- 1 ceramic or glass dish
- 1 barbecue grill
- 1 non-stick pan
Instructions
- Trim away any fat around the edge of the steak if needed so you have a lean slab of meat.
- Cut the meat into small 2cm cubes for small children or larger-sized cubes for older kids.
- Thread the meat cubes onto thin, small bamboo sticks. Snip the sharp end off to prevent any injuries during eating.
- Prepare your chosen marinade. For the kids' marinade, simply use Worcestershire sauce. For the parent's marinade, mix together olive oil, fresh rosemary leaves, crushed garlic, and your diced red chilli (or ground black pepper) in a bowl.
- Place the beef skewers in a shallow ceramic or glass dish and pour the marinade over them.
- Cover and refrigerate for at least an hour or more. Turn every so often to marinate the meat in the sauce.
- Cook kebabs on a pre-heated barbecue grill or in a non-stick pan that you’ve sprayed with cooking spray.
- Cook for 2-3 minutes, turning once until cooked medium – don’t overcook the meat or it will be tough.
- Serve with a rice salad of cooked brown rice mixed with pine nuts, currants and chopped parsley along with a tossed green salad.
Notes
Tip
Remember that the larger the meat cubes, the longer they will take to cook.
Tip
Leave the meat to marinate for up to an hour before cooking. If you prefer, you could even marinate a day ahead.
Variation
For the parent's marinade, you can grind up some black pepper if you’re not keen on too much spice from the chilli.
