Recipe of the day: Steak, mushroom and baby potato kebabs

That murky time between Christmas and the New Year is upon us and not many people want to spend too much time doing anything other than relaxing or having fun.

This also means that those who need to cook don’t want to spend too much time in a hot kitchen. This steak, mushroom and baby potato kebabs recipe by the South African Mushroom Farmers’ Association (Samfa) is the perfect recipe for a light, early dinner. 

Steak, mushroom and baby potato kebabs recipe

You will need:

• 16 baby potatoes
• 500g portabellini mushrooms
• 400g rump, rib eye or sirloin steak, cubed the same size as the potatoes
• 2 lemons
• ¼ cup parsley, finely chopped
• ¼ cup oregano, finely chopped
• ¼ cup basil, finely chopped
• ¼ cup olive oil
• 1 clove garlic, minced
• 1 tbsp red wine vinegar
• salt and pepper

Method:

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 1 lemon, parsley, oregano, basil, olive oil, garlic, red wine vinegar, salt and pepper.

Add in the cooked potatoes. Toss to fully coat. 

Allow to marinate in the fridge for 1 hour.

Prepare your braai and allow coals or wood to burn down, or preheat a gas braai on medium. You can even make these kebabs in an air fryer. 

On long, pre-soaked kebab sticks, alternate the potatoes, mushrooms and steak pieces.

Cook the kebabs until desired level of doneness of the meat.

Halve the second lemon and cook it alongside your kebabs until it is charred.

Serve kebabs with a squeeze of grilled lemon and a sprinkle of sea salt flakes.

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