It’s September and we have to braai
September opens the official braai season for South Africans everywhere. That’s why we’ve dusted off the tongs and loaded up on charcoal.
We’ve also created recipes that’ll up your braai game.
Steak, mushroom and baby potato kebabs
Makes eight kebabs
Ingredients:
- 16 baby potatoes.
- 500g Portabellini mushrooms.
- 400g rump, rib eye or sirloin steak, sliced into three centimetres cubes.
- Two lemons.
- A quarter cup parsley, finely chopped.
- A quarter cup oregano, finely chopped.
- A quarter cup basil, finely chopped.
- A quarter cup olive oil.
- Salt and pepper.
- One clove garlic, minced.
- One tablespoon red wine vinegar.
What to do:
Prepare your braai and allow coals or wood to burn down, or preheat a gas braai on medium.
In heavily salted water parboil the baby potatoes. Once tender, drain and set aside to steam dry.
In a large bowl combine the mushrooms, steak cubes, juice of one lemon, parsley, oregano, basil, olive oil, garlic, red wine vinegar, salt and pepper.
Add in the cooked potatoes. Toss to fully, cover the steak and mushrooms. Allow to marinade in the fridge for one hour.
On a long kebab stick alternate the potatoes, mushrooms and steak pieces. Braai the kebabs until desired level of doneness of the meat. Braai the second lemon alongside them until charred. Serve kebabs with a squeeze of grilled lemon and a sprinkle of sea salt flakes.
- Information supplied by The South African Mushroom Farmers’ Association.
