Rump, Bacon / Macon and Red Onion Kebabs

INGREDIENTS

  • Pieces of Rump, bacon / macon and red onion skewered onto bamboo Sticks – Enough for 4 large kebabs
  • Marinated in:
  • 100ml Oil
  • 50ml Balsamic Vinegar
  • 10g What’s Cooking Salt & Pepper Sprinkle (803185)
  • 20g What’s Cooking BBQ Grill & Bake (803152)
  • 5g Fresh rosemary
  • 15g Brown sugar
  • 30g Freddy Hirsch Worcester Sauce (870022)

METHOD

  1. Mix all the Ingredients for the marinade together.
  2. Marinate the Rump Kebabs for a minimum of 4 hours in the marinade.
  3. Skewer the pieces of rump, bacon and red onion onto the bamboo sticks.
  4. Braai the Kebabs on the Fire to your liking – Baste with Marinade as often as possible.
Rump, Bacon / Macon and Red Onion Kebabs

Rump, Bacon / Macon and Red Onion Kebabs

  • prep time
  • cooking time
  • Serves 4
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INGREDIENTS

  • Pieces of Rump, bacon / macon and red onion skewered onto bamboo Sticks – Enough for 4 large kebabs
  • Marinated in:
  • 100ml Oil
  • 50ml Balsamic Vinegar
  • 10g What’s Cooking Salt & Pepper Sprinkle (803185)
  • 20g What’s Cooking BBQ Grill & Bake (803152)
  • 5g Fresh rosemary
  • 15g Brown sugar
  • 30g Freddy Hirsch Worcester Sauce (870022)

METHOD

  1. Mix all the Ingredients for the marinade together.
  2. Marinate the Rump Kebabs for a minimum of 4 hours in the marinade.
  3. Skewer the pieces of rump, bacon and red onion onto the bamboo sticks.
  4. Braai the Kebabs on the Fire to your liking – Baste with Marinade as often as possible.