Now that the cold snap’s over, can we please have a braai? We have a craving for Steak, Mushroom and Baby Potato Kebabs! #mushroomsforlunch #easycooking #easyeating #mushroomswitheverything #mushroomrecipes #weekendfood #supernutrition #shortcuts #comfortfood #travelwithyourtastebuds #flexitarian #umami #relaxedeating #plantbased #mushroomsnack #easyentertaining #lifeisgood #immunebooster #nourish #eatwell #healthy #dinnerforone #affordable #brunch #breakfast #lunch #dinner #braai #steak #potato #kebabs
Steak, Mushroom and Baby Potato Kebabs
Makes 8 kebabs
Ingredients
16 baby potatoes
500g Portabellini mushrooms
400g rump, rib eye or sirloin steak, sliced into 3 cm cubes
2 lemons
¼ cup fresh parsley, finely chopped
¼ cup fresh oregano, finely chopped
¼ cup fresh basil, finely chopped
¼ cup olive oil
1 clove garlic, minced
1 tbsp red wine vinegar
salt and pepper, to taste
sea salt flakes, to serve
Method
1 Prepare your braai and allow the coals or wood to burn down, or preheat a gas braai on medium.
2 In heavily salted water, parboil the baby potatoes. Once tender, drain and set aside to steam dry.
3 In a large bowl, combine the mushrooms, steak cubes, juice of 1 lemon, parsley, oregano, basil, olive oil, garlic, red wine vinegar, salt and pepper. Add in the cooked potatoes. Toss to fully cover the steak and mushrooms. Allow to marinate in the fridge for 1 hour.
4 On long kebab sticks (soaked in water for 30 minutes if using wood sticks) alternate the potatoes, mushrooms and steak pieces.
5 Braai the kebabs until desired level of doneness of the meat. Halve and braai the second lemon alongside the kebabs until charred. Serve kebabs with a squeeze of grilled lemon and a sprinkle of sea salt flakes.