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#WFD – Beef & Red Pepper Kebabs

Place on the braai over hot coals and cook until done, basting occasionally with the left over marinade

POLOKWANE – Turn your dinner into something extra phenomenal today by adding these appetizing kebabs.

Ingredients

  1. 8 x bamboo skewers
  2. 600g beef cubes
  3. 2 x red peppers, cut into cubes
  4. 100ml KNORR Creamy Italian Salad Dressing
  5. 5ml Robertsons Sage
  6. 5ml Robertsons Rosemary

Method

  1. Soak the bamboo skewers in water for an hour so that they don’t burn on the braai
  2. Place beef cubes and red pepper in a bowl with the KNORR Creamy Italian Salad Dressing, sage and rosemary and toss to coat
  3. Thread the beef cubes and red pepper onto the soaked bamboo skewers and pour over any leftover marinade
  4. Allow to marinade in the fridge for 1 -2 hours
  5. Season with Sea Salt
  6. Robertsons Freshly ground Black Pepper
  7. Place on the braai over hot coals and cook until done, basting occassionally with the left over marinade

raeesak@nmgroup.co.za

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Raeesa Sempe

Raeesa Sempe is a Caxton Award-winning Digital Editor with nine years’ experience in the industry. She holds a Bachelor’s Degree in Media Studies from the University of the Witwatersrand and started her journey as a community journalist for the Polokwane Review in 2015. She then became the online journalist for the Review in 2016 where she excelled in solidifying the Review’s digital footprint through Facebook lives, content creation and marketing campaigns. Raeesa then moved on to become the News Editor of the Bonus Review in 2019 and scooped up the Editorial Employee of the Year award in the same year. She is the current Digital Editor of the Polokwane Review-Observer, a position she takes pride in. Raeesa is married with one child and enjoys spending time with friends, listening to music and baking – when she has the time. “I still believe that if your aim is to change the world, journalism is a more immediate short-term weapon." – Tom Stoppard

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