Marinade
2 Tbsp (30 ml) finely chopped root ginger
1 tsp (5 ml) crushed dried chillies
2 Tbsp (30 ml) olive oil
2 Tbsp (30 ml) white vinegar
¼ cup (60 ml) fresh lemon
juice
salt and freshly ground black pepper to taste
Kebabs
750 g goulash cubes
wooden or metal skewers
250 g (about 10) pickling onions, peeled and halved
20 whole peppadews
2 green peppers, seeded and cut
into squares
- Mix all the marinade ingredients together and pour over the goulash cubes in a non-metallic container. Cover and marinade for at least 6 hours or overnight, turning frequently.
- Thread the beef onto the skewers (reserve the marinade), alternating with the onions, peppadews and green peppers. Arrange the kebabs on a grill rack over an oven pan and place under a preheated grill for 7-8 minutes per side. (Alternatively, grill over moderate-hot coals.) Turn frequently and baste with reserved marinade. Serve immediately with baked potatoes.
Makes about 10 kebabs
Variation
Substitute peppadews with pineapple pieces.
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