Grill Forge Beef Rump Kebabs

Ingredients

• 800 g beef rump, cut into 3 cm cubes
• 2 tbsp olive oil
• 2 tbsp BlixSam Grill Forge
• 1 tsp BlixSam Smoke Craft
• 2 tbsp BlixSam Yanky BBQ Sauce
• 1 tbsp Worcestershire sauce
• 2 cloves garlic, finely crushed
• 1 red pepper, cut into chunks
• 1 yellow pepper, cut into chunks
• 1 red onion, cut into wedges
• 8–10 wooden skewers, soaked in water

Method

1. In a large bowl, combine the olive oil, BlixSam Grill Forge, BlixSam Smoke Craft, BlixSam Yanky BBQ Sauce, Worcestershire sauce and garlic.
2. Add the beef cubes and toss until evenly coated. Cover and marinate in the fridge for at least 2 hours, or overnight for maximum flavour.
3. Thread the beef, peppers and onion alternately onto the soaked skewers.
4. Prepare a medium-hot braai with glowing coals.
5. Braai the kebabs for 12–15 minutes, turning every few minutes until browned on all sides and cooked to your preferred doneness.
6. During the last few minutes, brush with a little extra BlixSam Yanky BBQ Sauce for a sticky, caramelised finish.
7. Remove from the braai and rest for 5 minutes before serving.

Serving Suggestion

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