Try this: Frank Camorra’s marinated beef skewers

By | July 12, 2019

Preparation: 20 minutes + overnight marinade

Cooking: 50 minutes

Part one – Andalusian spiced beef skewers

Ingredients for 12

1kg lean beef rump with sinew removed and cut into 1.5cm cubes

  • 1 tbsp sweet smoked paprika
  • 1/2 tsp hot paprika
  • 1 tsp turmeric
  • 2 tbsp ground cumin
  • 125ml dry white wine
  • 1 tsp nutmeg
  • 2 cloves garlic, finely chopped
  • 1/2 tsp salt
  • 60ml olive oil
  • 1 cup parsley, chopped

Basting sauce

  • 60ml dry white wine
  • 1 tsp smoked paprika
  • 1 lemon, juiced

What you do

  1. Mix marinade ingredients thoroughly. Add in the diced beef and work in marinade. Ideally leave overnight to marinate, however a few hours works wonders.
  2. Pre-heat barbecue grill to medium. Thread beef onto long metal skewers.
  3. For the baste, mix the wine, lemon and paprika together. Use a brush to apply basting mix to the meat.
  4. Place skewers on a hot grill and cook for 8-10 minutes, turning and basting several times. Remove from heat and allow to rest for 5 minutes before serving.

Part two – Roasted capsicum & tomato salad with cumin & sherry vinegar

  • 6 red capsicums
  • 1 large brown onion, unpeeled
  • 1 garlic bulb
  • 4 tomatoes, cut into wedges
  • 1 handful fat-leaf parsley, chopped
  • 70ml sherry vinegar
  • 1 tbsp freshly ground cumin
  • Salt
  • Olive oil

What you do

  1. Pre-heat oven to 180°C and place the capsicums, tomatoes, onions and garlic in a large roasting tin, sprinkled with salt and drizzled with olive oil. Roast for 30-35 minutes.
  2. Remove capsicum and garlic, put in a bowl and pour over cooking juices. Return to the oven and cook for a further 20 minutes, or until the interior flesh is very soft.
  3. When capsicums are just cool enough to handle, peel the skin off, discard seeds and break up into broad strips. Place in a bowl.
  4. Squeeze out the paste from the garlic bulb over the capsicums. Add tomato and mix through.
  5. When the onions are ready, remove from oven and set aside until cool enough to handle. Remove outside skin. Cut the onions into rough wedges and mix through capsicum and tomato mixture.
  6. Measure 100ml of reserved cooking juices from roasting tin and add to the salad with remaining ingredients. Mix thoroughly.
  • To ensure the meat cooks evenly, don’t bunch too tightly.
  • The time of cooking for the beef will depend on the heat of the grill. You are looking for good grill marks while still staying pink and juicy in the centre.
  • The salad can be served immediately or refrigerated before serving with the beef.

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