This recipe has the best of all the worlds. Steak, potatoes, mushrooms and loads of flavour!
Makes 8 kebabs
16 baby potatoes
500g Portabellini mushrooms
400g rump, rib-eye or sirloin steak, sliced into 3 cm cubes
¼ 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 fully cover the steak and mushrooms. Allow marinating in the fridge for 1 hour.
On a long kebab stick alternate the potatoes, mushrooms and steak pieces. Braai the kebabs until the desired level of doneness of the meat. Braai the second lemon alongside them until charred. Serve kebabs with a squeeze of grilled lemon and a sprinkle of sea salt flakes.
Recipe courtesy of The South African Mushroom Farmers’ Association.