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kebabs

Balsamic Marinated Steak & Mushroom Kebabs

BY

This dish is perfect for meat-eaters and vegetarians alike. We love the tangy balsamic marinade.

  • Makes : 4-6 |
  • Difficulty:

  • Prep Time : 20 mins |
  • Cook Time : 10 mins
Categories: Braai, Mains, Summer
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Beef & Mushroom Kebabs

2 kg rump steak, cubed
1 pack Portabello mushrooms, halved
Willow Creek Garlic Flavoured Extra Virgin Olive Oil
sea salt and freshly ground pepper

metal skewers

Balsamic Vinegar 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

Thread the meat cubes onto the skewers then brush with Willow Creek Garlic Flavoured Extra Virgin Olive Oil. Thread the mushrooms on to separate skewers and brush with Willow Creek Garlic Flavoured Extra Virgin Olive Oil.

Season the kebabs 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 done meat. Brush the kebabs generously with marinade on every turn. Brush the mushrooms with marinade and braai over moderate coals until softened. Remove the kebabs and mushrooms from the heat and brush again with marinade just before serving.