ingredients
makes 18 - 20
2 pound rump steak
3 cloves garlic, chopped
1 tablespoon chopped fresh flat-leaf parsley
1/3 cup lemon juice
1/2 teaspoon black pepper
18 - 20 small wooden skewers
Paprika dressing
2 teaspoons paprika
large pinch of cayenne pepper
1/2 teaspoon salt
2 tablespoons red wine vinegar
1/3 cup olive oil
method
1. Trim the excess fat from the rump steak and cut into 3/4 inch pieces. Combine the steak, garlic, parsley, lemon juice and pepper in a bowl, cover with plastic wrap and marinate for 2 hours in the refrigerator. Meanwhile, soak the skewers in water for about 1 hour to ensure they don't burn during cooking.
2. To make the paprika dressing, whisk the paprika, cayenne pepper, salt, vinegar and oil together until well blended.
3. Preheat a lightly oiled barbecue hotplate or grill. Thread the pieces of marinated meat onto the skewers, then cook the kebabs, turning occasionally for about 4 - 5 minutes, or until cooked through. Drizzle with the paprika dressing and serve hot with wedges of lemon.
