Description
These rosemary balsamic steak kebabs are juicy, sticky, and full of bold braai flavor. They’re the kind of kebabs that disappear fast, so don’t expect leftovers.
Ingredients
Units
Scale
Marinade
- 2 Tbsp balsamic vinegar
- 2 Tbsp soy sauce
- 4 Tbsp chutney
- 4 Tbsp tomato sauce
- 2 Tbsp sugar
- 1 Tbsp chopped fresh rosemary
- 1 Tbsp crushed garlic
- 1/2 cup red wine
Kebabs
- 1 large steak, cut into bite-sized chunks
- Cherry tomatoes
- Barbecue spice, to taste
- Salt & black pepper, to taste
Instructions
- Cut 1 large steak into even bite-sized chunks so everything cooks at the same pace.
- Season the steak pieces with barbecue spice, salt, and black pepper, then set aside while you sort the marinade.
- In a jug or blender, combine 2 Tbsp balsamic vinegar, 2 Tbsp soy sauce, 4 Tbsp chutney, 4 Tbsp tomato sauce, 2 Tbsp sugar, 1 Tbsp chopped fresh rosemary, 1 Tbsp crushed garlic, and 1/2 cup red wine. Blend or whisk until smooth and slightly thick.
- Thread the seasoned steak chunks onto kebab skewers, alternating with cherry tomatoes. Don’t pack them too tightly, or they won’t cook evenly.
- Place the kebabs in a shallow dish and pour the marinade over them, turning to coat well.
- Cover and marinate in the fridge for at least 2 hrs, flipping once if you remember. This step makes a big difference, so don’t rush it.
- Heat the braai to medium coals.
- Grill the kebabs for 10–12 mins, turning regularly and brushing with extra marinade as they cook. Watch closely near the end since the sugar can catch quickly.
- Remove from the heat once the steak is cooked to your liking and slightly caramelised on the edges.
- Rest the kebabs for a few minutes before serving so the juices stay put.
Notes
Created, prepared, tried, and tested Denzy
