An unusual combination, these kebabs are nutritious, as well as being very tasty.
4 tbsps caster sugar
2 tbsps tamarind extract
1 tbsp grated fresh ginger
140 ml (1/4 pint) light soy sauce
Black pepper
450 g (1 lb) rump steak
4 leeks
3 tbsps vegetable oil
2 tbsps tamarind extract
1 tbsp grated fresh ginger
140 ml (1/4 pint) light soy sauce
Black pepper
450 g (1 lb) rump steak
4 leeks
3 tbsps vegetable oil
method
1. In a large bowl, mix together the sugar, tamarind extract, ginger, soy sauce and pepper.
2. Cut the steak into 2.5 cm (1 inch) cubes. Trim the leeks to leave only the white and pale green parts and cut these into 2.5 cm (1 inch) pieces.
3. Put the beef and leeks into the marinade mixture and mix together thoroughly to coat evenly. Allow-to stand for 30 minutes.
4. Thread the beef and leeks alternately onto thin wooden kebab skewers.
5. Heat the oil in a large shallow frying pan. Cook the kebabs in the oil, turning frequently to prevent them burning.
6. Add the marinade mixture to the pan and cook quickly, until it has reduced to a thick syrup.
7. Coat the kebabs with the marinade syrup before serving.
2. Cut the steak into 2.5 cm (1 inch) cubes. Trim the leeks to leave only the white and pale green parts and cut these into 2.5 cm (1 inch) pieces.
3. Put the beef and leeks into the marinade mixture and mix together thoroughly to coat evenly. Allow-to stand for 30 minutes.
4. Thread the beef and leeks alternately onto thin wooden kebab skewers.
5. Heat the oil in a large shallow frying pan. Cook the kebabs in the oil, turning frequently to prevent them burning.
6. Add the marinade mixture to the pan and cook quickly, until it has reduced to a thick syrup.
7. Coat the kebabs with the marinade syrup before serving.
serving amount
serves 4
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