For the Rub
1 tablespoon each cumin and paprika
1 teaspoon each oregano, salt and sugar
½ teaspoon ground black pepper
For the Kebabs
500g Quality Mark rump steak trimmed of fat and diced into 2cm cubes
2 tablespoons lemon juice
1 tablespoon oil
Vegetables for threading onto the skewers, eg whole button mushrooms, slices of capsicum and courgette, cherry tomatoes
12 skewers (if using bamboo skewers, soak in warm water for an hour before threading to prevent burning
Mix lemon juice and oil into the diced beef. Mix spice rub ingredients together, sprinkle over the meat and mix well until the meat is lightly coated. Refrigerate for at least half an hour, or up to 24 hours.
Chop a selection of vegetables to alternate with the meat. Slice courgettes into ribbons, fold and slide onto skewers.
Allow 3-4 pieces of marinated meat per skewer, threading them on alternately with prepared vegetables. Thread the marinated meat and prepared vegetables onto the skewers.
Brush lightly with oil and barbecue or grill for 8-10 minutes, turning to brown all sides. Serve with a seasonal salad.
Recipe courtesy of Beef and Lamb NZ.