Rump Steak Kebabs

Meat Beef
Cut Rump

Elevate your kebab range with these premium Rump Steak Kebabs—succulent, tender cuts of premium beef marinated in a rich sweet sauce

Ingredients

Meat Cut	Method	10 Units	20 Units

Rump Cubes	3cm x 3cm cubes	1.2kg	2.4kg

Marinade Ingredients
Olive Oil		70 ml	140 ml
Sweet Soy Sauce		35 ml	70 ml
Mirin		20 ml	40 ml
Crushed Garlic		2 tsp	4 tsp
Black Pepper ground		1 tsp	2 tsp
Dried Oregano		1 tsp	2 tsp

Vegetables
Red Capsicum	Diced 2cm x 2cm	1 unit	2 units
Green Capsicum	Diced 2cm x 2cm	1 unit	2 units
Yellow Capsicum	Diced 2cm x 2cm	1 unit	2 units
Red Onion	Diced 2cm x 2cm	1 unit	2 units
Mushrooms (small cup)	Halved	5 mushrooms	10 mushrooms
Parsley	Chopped	100gr	200gr

Preparation

Directions:

Mix all marinade ingredients and add half to the diced rump, seal in vac bag and refrigerate overnight, reserve the other half marinade for window display to keep kebabs moist

Thread vege and meat alternatively onto skewers, 3 pieces of meat per skewer

(2 caps, 1onion, meat, 2 caps, onion, meat, 2 caps, 1 onion, meat, 2 caps half mushroom) Alternate the colours for visual

Notes -

**Keep bell peppers and onion slices same size if not smaller than meat cubes 2cm

**3 x pieces of steak per kebab

** Make sure meat cubes are larger than the vegetables so the meat makes contact with the grill plate and cooks quickly without burning the vegetables

Customer Tip

** Baste kebabs with dark soy while cooking.