Kumala kebab combo

Remember to marinate your beef and lamb in the morning then all you have to do is a quick assembly job before cooking


Ingredients (Each recipe makes 8 kebabs)
For the beef and cranberry kebabs

  • 6 tbsp cranberry jelly
  • 175ml/6fl oz Kumala Cabernet
  • Sauvignon Shiraz
  • 2 dried bay leaves, crumbled
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 2 tbsp sunflower oil
  • 550g/11⁄4lb rump steak, trimmed and cut into 1cm/1⁄2in wide strips

For the marinated lamb kebabs

  • 100ml/4fl oz olive oil
  • 4 tbsp Kumala Rosé
  • 1 celery stick, trimmed and finely chopped
  • 1 clove garlic, crushed
  • 1 tsp dried basil
  • 3 black peppercorns, crushed
  • 550g/11⁄4lb lamb neck fillet, cut into 2.5cm/1in cubes
  • Bay leaves and lemon wedges

First prepare the beef kebabs. Melt the cranberry jelly in a pan, stir in the wine, herbs and oil and set aside to cool. Spread out the beef in a shallow non-metallic dish and pour over the cooled marinade. Cover and place in the fridge for at least 8 hours, or up to 24.

For the lamb kebabs, mix all the ingredients except the lamb, bay leaves and lemon wedges in a shallow non-metallic dish. Add the lamb chunks, turn to coat, then cover and place in the fridge for at least 8 hours, or up to 24.

When ready to barbecue the kebabs, drain the lamb and thread it onto 8 pre-soaked wooden skewers with the bay leaves and lemon wedges in between. Cook over hot coals for 12-15 minutes, turning occasionally, or until cooked to preference.

For the beef and cranberry kebabs, drain the beef strips, reserving the marinade in a small pan, and concertina them onto 8 pre-soaked wooden skewers, leaving a little space between the fold so that the meat cooks evenly.

Bring the reserved marinade to the boil in a small saucepan, so that the meat juices that have been added to it are fully cooked, and then lower the heat to a simmer.

Cook the beef skewers on a hot barbecue for 3-4 minutes, or to preference, basting occasionally with the hot marinade and turning from time to time. Serve immediately drizzled with any remaining marinade.

You're on HELLO!'s global site. Click to return to HELLO! India Go back