Beef Skewers Recipe | Beef Sosaties by Xman & Co

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and often less expensive than beef.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is a more cost-effective option.

bell peppers

🥗Healthier: colored bell peppers

💰Cheaper: green bell peppers

Green peppers are usually less expensive.

zucchini

🥗Healthier: yellow squash

💰Cheaper: cucumbers

Cucumbers can be a refreshing alternative.

Cut off both edges of the onion and remove the skin.

Chop the onion into pieces suitable for skewering, ensuring they fit between the meat.

Cut the ends off the sweet peppers, slice them open, and remove the white insides.

Cut the sweet peppers into square pieces for skewering.

Prepare the rump beef by cutting it into thumb-sized pieces, ensuring to keep the fat cap intact.

Season the beef pieces generously with salt and pepper.

Thread the beef, onion, and sweet pepper onto the skewers, alternating ingredients.

In a bowl, combine half a cup of cream, half a cup of tomato sauce, quarter cup of vinegar, quarter cup of Worcestershire sauce, tablespoon of olive oil, tablespoon of chutney, one clove of finely chopped garlic, and one tablespoon of mustard powder; mix until well combined.

Add a pinch of salt and pepper to the marinade and mix again.

Marinate the skewers with half of the marinade, reserving the other half for basting later; let rest for about an hour.

Preheat the grill to medium-high heat.

Grill the skewers for about 10 minutes, turning regularly to ensure even cooking and prevent burning.

Baste the skewers with the reserved marinade while grilling.

Check for doneness; aim for medium with a nice brown crust on the outside and slightly pink inside.

Remove from the grill and allow to rest for a few minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary