Prego Beef Skewers

Photo from ‘Sarah Graham’s Food Safari Season 2’ by Ricardo de Leça.

Ingredients
Cooks in:5-10 minutes Serves:4

For the Skewers
500g beef rump (or other suitable cut), cut into 2x2cm cubes
1 medium red onion, cut into sixths
2-3 courgettes, cut into ribbons (use a vegetable peeler)
Salt and freshly ground black pepper, to season
For the Prego Sauce
2-3 cloves of garlic, crushed
1 tsp harissa paste
1 tsp thyme, finely chopped
½ cup tomato purée
½ cup Durbanville Hills white wine
3-4 Tbsp Willow Creek olive oil
1 tsp lemon zest
1 tsp sugar
Salt and pepper
Fresh Bread to serve

What to do

For the Skewers
500g beef rump (or other suitable cut), cut into 2x2cm cubes
1 medium red onion, cut into sixths
2-3 courgettes, cut into ribbons (use a vegetable peeler)
Salt and freshly ground black pepper, to season

Fresh bread, to serve
WHAT TO DO
1. Thread your beef and vegetables onto skewers, adding vegetables in between each piece of meat. Season and set aside.

2. Combine all of the marinade ingredients together in a blender, blitz and adjust seasoning to taste. Baste the skewers and continue basting as they cook over the coals, for 4-5 minutes on each side.

3. Serve the skewers with fresh bread and any extra basting sauce.

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