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.