Steak, Mushroom and Baby Potato Kebabs
A meta eaters delight with mushroom and baby potatos
Ingredients
For the kebabs
- 16 baby potatoes
- 500 g Portabellini mushrooms
- 400 g rump, rib eye or sirloin steak
- 2 lemons
- ¼ cup parsley finely chopped
- ¼ cup oregano finely chopped
- ¼ cup basil finely chopped
- ¼ cup olive oil
- salt and pepper
- 1 clove garlic minced
- 1 tbsp red wine vinegar
Instructions
Braai
- Prepare your braai and allow coals or wood to burn down, or preheat a gas braai on medium.
For the potatos
- In heavily salted water parboil the baby potatoes. Once tender, drain and set aside to steam dry.
For the kebab marinade
- 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 marinade in the fridge for 1 hour.
For the kebabs
- On a long kebab stick alternate the potatoes, mushrooms and steak pieces.
- Braai the kebabs until desired level of doneness of the meat.
- Braai the second lemon alongside them until charred.
- Serve kebabs with a squeeze of grilled lemon and a sprinkle of sea salt flakes.