Australian Butchers' Guild
- Meat Beef
- Cut Rump
Expect plenty of fire in these kebabs! They will also add great colour to your cabinet.
Ingredients
| Ingredient | Description | 1 Unit | 4 Units | 10 Units |
| Rump | 25mm Cubes | 600g | 2.4kg | 6kg |
| Olive Oil | 20g | 80g | 200g | |
| Paprika | Mild Ground | 10g | 40g | 100g |
| Sea Salt | Flakes | 10g | 40g | 100g |
| Black Pepper | Cracked | 5g | 20g | 50g |
| Oregano | Dried Leaves | 5g | 20g | 50g |
| Red Chilli | Dried Flakes | 2g | 8g | 20g |
| Thyme | Dried Leaves | 0.5g | 2g | 5g |
| Brown Onion | 200g | 800g | 2kg | |
| Red Capsicum | 200g | 800g | 2kg | |
| Bamboo Skewers | 250mm Soaked | 8 | 32 | 80 |
Preparation
BUTCHER - PREPARATION/METHOD
1. Toss beef and oil together.
2. Combine paprika, salt, pepper, oregano, chilli and thyme. Mix well together. Add to beef and toss until evenly coated.
3. Cut onions and capsicum into 25mm pieces. Thread a beef cube onto a bamboo skewer. Add a piece of onion and then a piece of capsicum. Repeat twice more and finish with a beef cube.
RETAIL PRESENTATION
Display on trays.
CUSTOMER - INSTRUCTIONS FOR REHEATING/PREPARATION
1. Preheat BBQ plate on a high heat. Drizzle kebabs with approximately 1 tablespoon of oil.
2. Cook kebabs for 8-10 minutes turning often until evenly browned. Remove to a warmed plate and cover loosely with foil. Rest for 5 minutes.
SERVING SUGGESTION
Serve with a rice salad.
