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.

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