Beef and Sesame Kebabs
Makes 8 mini kebabs
225 g (8 oz) lean Scotch Beef popeseye (rump) steak, cut into small cubes
45 ml (3 tbsp) honey
15 ml (1 tbsp) soy sauce
30 ml (2 tbsp) sherry (optional)
15 ml (1 tbsp) sesame seeds
5 ml (1 tsp) Chinese five spice powder
- Combine marinade ingredients, add meat, cover and leave to marinate covered in a refrigerator for 3 – 4 hours.
- Thread meat onto wooden skewers (remember to soak wooden skewers first to prevent them from burning).
- Pour remaining marinade into a small saucepan, bring to the boil and reduce to form a glaze and brush onto kebabs.
- Grill or barbecue the kebabs for 6 – 8 minutes, turning occasionally and basting with the glaze.
Serve kebabs with noodle salad and pitta bread as a starter or main course.