Makes: 8 mini kebabs
Cooking time: approximately 6-8 minutes (plus time to marinade)
225g (8oz) lean beef rump steak cut into 1.25cm (½”) cubes
3 x 15ml sp (3tbsp) honey
1 x 15ml sp (1tbsp) soy sauce
2 x 15ml sp (2tbsp) sesame seeds
1 x 5ml sp (tsp) Chinese five spice powder
Combine marinade ingredients, add the beef, cover and leave to marinade in a refrigerator for 3-4 hours. Thread beef onto skewers. Pour remaining marinade into a small saucepan, bring to the oil and reduce to form a glaze. Brush onto the kebabs.
Barbecue or grill the kebabs for 6-8 minutes, turning occasionally and basting with the glaze.
Serve kebabs with a herb salad and pitta bread as a starter or main course.
TIP\; Remember to soak wooden skewers first to prevent them from burning.