Monday, January 16, 2017

Baked Potatoes with Bacon .doc

Beef and Red Pepper Kebabs

10 min Prep 30 min Cook

Robertson’s Atlantic Sea Salt
Robertson’s Black Pepper
8 Bamboo Skewers
600 g Beef Cubes
2 Red Peppers Cut into cubes
30 ml Olive Oil
30 ml Worcester Sauce
15 ml Balsamic Vinegar
5 ml Robertson’s Sage
5 ml Robertson’s Rosemary

1. Soak the bamboo skewers in water for an hour so that they don
2. Place lamb cubes and red pepper in a bowl with the olive oil, Worcester sauce, balsamic vinegar, Robertson’s Sage, Robertson’s Rosemary and toss to coat
3. Thread the beef cubes and red pepper onto the soaked bamboo skewers and pour over any leftover marinade
4. Allow to marinade in the fridge for 1 -2 hours
5. Season with Robertson’s Atlantic Sea Salt and Robertson’s Black Pepper
6. Place on the braai over hot coals and cook until done.


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