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| Beef Teriyaki Kebabs with Rice |
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Ingredients: - 600g piece rump steak, about 2.5cm thick
- 1 yellow pepper, cored, deseeded and cut into large cubes
- A few cherry tomatoes
For the marinade: - 25g brown sugar
- 3 tablespoons soy sauce
- 1 tablespoon lemon juice
- 1 tablespoon sunflower oil
- A large pinch ground ginger
- 1 clove garlic, skinned and crushed
For the rice: - 225g long grain rice
- 1 tablespoon fresh snipped chives
- 75g canned chickpeas, drained
- 2 large tomatoes
- Salt and freshly ground black pepper
Have ready 6-8 medium length metal skewers Method: - Trim any excess fat from the beef and cut the meat into 2.5cm cubes.
- In a bowl mix together the marinade ingredients. Add the beef pieces and leave to marinate for at least two hours.
- Just before cooking thread the beef cubes onto the skewers alternating with the yellow pepper pieces and the occasional cherry tomato.
- Brush the meat skewers generously with the remaining marinade.
- Cook on a barbecue or under a hot grill for about 15 minutes, turning occasionally to ensure even cooking. Baste a couple of times during cooking with any remaining marinade.
- Whilst the kebabs are cooking prepare the rice. Skin the tomatoes by placing in a bowl, covering with boiling water for 1 minute and the rubbing off their skins. Cut the tomatoes in half, scoop out the seeds and discard. Chop the flesh finely.
- Cook the rice in a saucepan of boiling salted water for about 12-15 minutes or until the rice is tender but firm. Drain, rinse with hot water and drain again. Immediately stir in the chives, chickpeas and tomato pieces. Season to taste and keep warm until the kebabs are cooked.
- Serve the kebabs on a bed of the rice.
Makes 6-8 kebabs |
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