Ingredients: 350 g lean rum steak, cut into cubes 4 tablespoons teriyaki marinade or dark soy sauce 1 tablespoon tomato puree few drops of Tabasco or chilli sauce 1 red onion, cut into chunks 2 courgettes, sliced into chunks 8 small tomatoes salt and freshly ground black pepper
Directions:1. Put the steak into a bowl and add the teriyaki marinade or soy sauce, tomato puree and Tabasco or chilli sauce. Season with a little salt and pepper and stir well. Cover and leave to marinate in the refrigerator for at least 10 minutes. 2. If you are using a barbecue, make sure that the coals are hot. Otherwise, preheat the grill to a medium high heat. 3. To prevent wooden kebab sticks from burning, soak them in water. You could also wrap the tips with foil as an extra precaution against burning. Thread the cubes of meat onto 8 kebab sticks with the chunks of onion, courgette and small tomatoes, and arrange them on the grill rack. 4. Cook the kebabs for about 10-15 minutes until cooked. Turn them often and baste them from time to time with the remaining marinade. 5. Transfer the kebabs to serving plates. |