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South African style kebabs are a favorite in our family.

Okie Dokie… So this is my new favorite recipe. I just finished up dinner and I had to rush over and share it with you. I’m that excited.

This is one of those rare winning recipes you’ll make time and time again.

Saul had been nagging for sosaties (or as Jade likes to call them kebabs). I was in a rush to get to a meeting so I just marinated the meat with a simple spice rub. Nothing complicated.

They are out of this world delicious. The meat is tender and the veggies have a nice char. I only wish I had made more.

The best part is it they were so simple and you can prep them a day or 2 in advance.

They are perfect if you are having guests over and you want something easy peasy.

Enjoy this lekker (translation: yummy) graze (translation: food)

xxx Chef MM

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Steak Sosaties

  • Author: Melissa Mayo

Ingredients

Scale

FOR THE RUB

  • 1 TBS brown sugar
  • 1 TBS instant coffee
  • ½ tsp chili powder
  • 1 tsp garlic salt
  • 1 tsp paprika
  • 1 tsp coarse salt
  • ½ tsp black pepper

FOR THE SOSATIES

  • 2.2 lbs /1 Kg -Tri-Tip Steak Beef Loin/ Sirloin
  • 1 red pepper
  • 1 yellow pepper
  • 1 green pepper
  • 1 red onion
  • 1 pack cherry tomatoes
  • 8 wooden skewers – soaked in water.

Instructions

Soak the wooden skewers in water for 15 minutes to prevent them from burning.

Mix all the ingredients for the spice rub together. Cut the meat into 1-inch cubes and mix with the spice rub.

Cut the onions and peppers into 1-inch chunks. Thread the meat and veggies onto the skewers alternating all the different colors.

Refrigerate overnight. Bring the sosaties to room temperature before cooking.

Preheat the grill to medium-low 250 F/120 C

Grill the kebabs for 5 minutes, turn and grill for 5 minutes, turn and grill for a final 5 minutes (15 minutes total).

Remove from the heat and rest for 5 minutes before serving.

This recipe makes 8 sosaties (2 per person)

SERVES 4

 

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I'm Melissa, your host & tour guide.

A Food Network chef, author, mamma, eternal optimist, wannabe-mermaid, spice mixologist, and “dough therapist” (yep, it’s a thing)—

I'm also the founder of Susina Cucina, the gorgeous, Italian cooking school I manifested into my reality. I’m obsessed with Aperol spritzes, travel, and mouthwatering food… especially pizza and pasta.

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