Heritage Day is a great day to honour our country and one of the best ways we know how to celebrate, is with food. So much so, that Heritage Day has affectionately been dubbed Braai Day, after our unique culture of outdoor cooking. We, as South Africans, have a deep-rooted connection to braaiing, it celebrates our roots as a nation and is a great informal culinary tradition. This Heritage Day, why not try a new braai recipe that is sure to wow the whole family.

We get cooking with Willow Creek to make these delicious Steak and Mushroom Kebabs, complete with a tasty balsamic vinegar and garlic olive oil marinade. Absolutely mouth-watering.

MORE ABOUT THE WILLOW CREEK RANGE

Passionate about the process of oil making, it was a clear step for Willow Creek Olive Estate to marry their award-winning olive oil with its natural partner, a quality balsamic vinegar. Willow Creek Balsamic Vinegar is imported from Modena in Italy, the original home of balsamic vinegar. Trebbiano grape must is fermented according to authentic production methods and matured in oak barrels to achieve a perfect balance between sweetness and acidity.

Willow Creek’s award-winning olive oil range sets the standard for quality, so it’s no surprise that their garlic flavoured olive oil is wonderfully aromatic. Their Garlic Flavoured Extra Virgin Olive Oil is not only fantastic in marinades but can be used as a dipping olive oil or even in vinaigrettes because of its subtle flavour. It’s no wonder that this fragrant garlic olive oil is the perfect addition to meats and veggies alike.

Steak and Mushroom Kebabs with Balsamic Marinade

This dish is perfect for meat-eaters and vegetarians alike. No more family divide on Braai Day, finally a dish that will make everyone happy. These kebabs are the perfect addition to all your typical braai sides, they go perfectly with grilled mielies, garlic bread, roasted carrots, the parings are limitless!

Serves: 4-6
Difficulty: easy
Prep Time: 20 minutes
Cook Time: 10 minutes

Pickled Red Onion

1 red onion, finely sliced into rounds or half-moons
½ C (125 ml) red wine vinegar
2 Tbsp (30 ml) sugar
2 tsp (10 ml) salt

Balsamic Vinegar & Garlic Marinade

½ C (125 ml) Willow Creek Balsamic Vinegar
1 C (250 ml) Willow Creek Garlic Flavoured Extra Virgin Olive Oil
1 Tbsp (15 ml) Dijon mustard
1 garlic clove, finely chopped
3 sprigs fresh rosemary, picked and chopped
a small handful of fresh thyme, picked and chopped
sea salt and freshly ground pepper

Beef & Mushroom Kebabs

2 kg rump steak, cubed
1 pack Portabello mushrooms, halved
sea salt and freshly ground pepper
metal skewers

To Serve

small handful chopped chives

METHOD

Pickled Red Onion

Add the thinly sliced onion to a bowl. Mix the red wine vinegar, sugar and salt together and then pour over the onion. Set aside to pickle until serving time.

Balsamic Vinegar & Garlic Marinade

Mix all of the marinade ingredients together and set aside until you are ready to braai.

Beef & Mushroom Kebabs

Thread the meat cubes onto the skewers, do the same with the mushrooms on separate skewers. The reason for doing separately is that they will cook at different times and it is easier to manage this way. Brush both sets of kebabs generously with the marinade.

Season with salt and pepper just as you are about to put them on the braai.

Braai the steak kebabs over very hot coals for around 2 minutes a side for medium temperature meat, ensuring that you brush the kebabs with the marinade on every turn. Repeat with the mushroom kebabs, braaiing over moderate coals until softened, also basting as you rotate. Remove from the heat and brush again with marinade just before serving.

Top with chopped pickled red onions and chives and serve with your favourite braai sides.

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