A South African take on shish kebabs. Traditional shish kebabs are made with lamb, but rump is one of the favourite cuts at the butchery in South Africa, so we decided to make rump shish kebabs. The key to a shish kebab is to marinade it for a long time, which we’ve done for you with the Food Lover’s Lekker braai range, or get them directly from the blockmen at our butcheries. In between the tasty pieces of rump, are onions and pepper for even more flavour. These beef shish kebabs are best grilled on the braai and paired with a salsa verde baby potato salad…a potato salad recipe you’ll want to make for many occasions.
You can simply buy a rump steak and cut it into chunks, and pop it on skewers with onions and peppers in between each rump steak piece. Season with olive oil, salt and pepper, and leave in a marinade overnight.
