INGREDIENTS

METHOD

20 minutes preparation 10 minutes marinating 10 minutes cooking 750grams New Zealand beef rump, cubed Beef Paste: 1 large onion finely chopped 2 T brown sugar 2 T peanut or corn oil 1 T vinegar 1 T chilli sauce 1 T soy sauce black pepper to season Sweet Red Pepper and Tomato Sauce: 3 cloves of garlic peeled and sliced 2 T peanut or corn oil 1 diced red pepper shake of chilli powder 4 ripe chopped tomatoes 2 t sugar salt and pepper

Blend the paste ingredients. Toss beef in paste and leave for 10 minutes. Skewer and barbecue beef or cook it on a hot griddle. Sauce: Blend the garlic, red pepper and oil in a processor. Heat gently in a saucepan with sugar and chilli powder. Puree tomatoes and add to the sauce with salt and pepper to taste. Simmer for 10 minutes and remove from heat. To Serve: Serve kebabs with sauce, either warm or cool as a starter or part of a buffet meal. Serving Suggestion: Accompany kebabs with baked jacket potatoes topped with garlic butter or sour cream, and green beans or green salad.