Sundays are the best family times ever. This is when I get some relatives and their kids to come over and get together to catch up on things. I am very close to family so I never want this tradition to stop. My parents did it this way and I have always grown up to the closeness and bond of our family. Cousins, uncle and aunts join in and make a mess on the lawn and the pool. It’s great to have them over.
It’s a good excuse for me to take out the grill and fire it up. I come from a family of great cooks who showcase their talents best on the grill. But while the rest of them are busy with their burgers, hotdogs and steaks, I take this chance to show them kebabs. It’s absolutely my favorite thing to grill. They’re easy and I can use whatever vegetable I want to skewer with the meat.
If you haven’t had kebabs before, I would be very surprised. They’re just about as easy to make as any barbequed meat (but you put it on a stick instead). The most important thing to me when making kebabs is the type of vegetables that go with the meat. I am particularly fond of beef so I am making it a beef and vegetable kebab. Try this recipe out whenever you use your grill at home. It’s a wonderful alternative to hotdogs and burgers but just a tad healthier too.
- 12 bamboo skewers for this recipe.
- 1/4 cup olive oil
- 1 fresh red chilli, finely chopped
- 1 garlic clove, crushed
- 1 tbs fresh thyme leaves
- Salt & freshly ground black pepper
- 1 lb beef rump steak, fat trimmed, cut into 2cm cubes
- 7 oz button mushrooms, halved
- 1 red capsicum, deseeded, cubed
- 2 zucchini, thickly sliced
- 2 corn cobs, husks and silk removed, cut into quarters
- 1 1/2 tbs olive oil, extra
- 3 tsp red wine vinegar
- salad leaves, washed, dried
- First combine the oil, chili, thyme, garlic, salt and pepper in a small bowl. Next, soak 12 bamboo skewers in cold water for 5 minutes. Drain and dry with paper towels. Then thread in the beef, mushrooms, capsicum and zucchini alternately onto the skewers. Make sure to brush the skewers with some of the oil mixture.
- Cut 8 pieces of foil that’s big enough to cover a piece of corn. Place one corn in the center of the foil and brush with a little oil mixture. Wrap up the corn properly.
- Then heat up the barbecue grill or chargrill on high. When ready, reduce the heat to medium. Place the corn on the grill and cook for 15 minutes constantly turning until the corn is bright yellow. That should mean the kernels are tender and firm to the bite.
- When the corn has been cooking for a few minutes, place the kebabs on the barbecue and grill. Make sure to turn each side constantly while brushing it with the oil mixture to keep it moist. Do this for about 6 to 8 minutes. If you are using a chargrill, you’ll need to do two batches.
- In a small jug, combine the extra oil, vinegar and some salt and pepper to taste. Then place the kebabs, corn pieces and salad leaves in serving bowls. Drizzle the salad dressing on the leaves and serve while the kebabs are hot off the grill.