Beef Souvlaki
40 Minutes
3 SERVINGS
INGREDIENTS
Beef- Sadia Beef Rump Cap
- 2 tsp mustard
- 2 tsp honey
- Juice of 1 lemon
- Zest of 1 lemon
- ½ tsp paprika
- 6 Tbsp cooking oil
- 1 tsp salt
- 1 tsp dried oregano
- 2 tsp dried thyme
- 1 garlic clove (minced)
- 1kg Sadia Beef Rump Cap
- 1 green bell pepper (chopped into 3cm squares)
- 1 red bell pepper (chopped into 3cm squares)
- 1 large onion (chopped into 3cm squares)
- 1 Tbsp cooking oil
- Salt and pepper to taste
- 9-10 wooden skewers
METHOD
- Keep the Sadia Beef Rump Cap sealed and thaw it in the chiller for 24 hours before use. Portion out 1kg and slice into 1-inch steaks, then cut into cubes.
- Season the beef cubes with the marinade ingredients in a bowl or tray, then let it rest for 30 minutes.
- Place the bell peppers and onion pieces in a bowl and drizzle with cooking oil and season with salt and pepper. Mix to coat evenly.
- Thread the beef cubes onto the skewers, alternating with pieces of pepper and onion. Then, brush lightly with the remaining marinade and a drizzle of cooking oil.
- Heat a big pan over high heat and add cooking oil. Cook the skewers in batches for about 8 minutes, turning every 2 minutes, until nicely charred and cooked through. Baste with cooking oil while grilling for extra flavour.
- Place the beef skewers on a plate, cover with foil and let them rest for 3-4 minutes before serving.
Sadia Beef Rump Cap Aged (Picanha)
100% Quality Beef
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