Easy to make Steak mushroom and potato Kebabs. The perfect meaty starter side dish or part of a relaxed main dish.
- 16 baby potatoes 500g
- Portabellini mushrooms 400g
- rump, rib eye or sirloin steak, sliced into 3 cm cubes
- 2 lemons¼ cup parsley, finely chopped
- ¼ cup oregano, finely chopped
- ¼ cup basil, finely chopped
- ¼ cup olive oil
- Salt and pepper
- 1 clove garlic, minced
- 1 tbsp red wine vinegar
Prepare your braai and allow coals or wood to burn down, or preheat a gas braai on medium.In heavily salted water parboil the baby potatoes. Once tender, drain and set aside to steam dry.In a large bowl combine the mushrooms, steak cubes, juice of 1 lemon, parsley, oregano, basil,olive oil, garlic, red wine vinegar, salt and pepper. Add in the cooked potatoes. Toss to fullycover the steak and mushrooms. Allow to marinade in the fridge for 1 hour.On a long kebab stick alternate the potatoes, mushrooms and steak pieces. Braai the kebabsuntil desired level of doneness of the meat. Braai the second lemon alongside them untilcharred. Serve kebabs with a squeeze of grilled lemon and a sprinkle of sea salt flakes
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Recipe and image courtesy of the South African Mushroom Farmers Association (SAMFA).