Marinated Beef Skewers - Can be served as part of a Great Platter

My husband just loves Greek and Turkish Food.

So I came up with this platter to have at home, beef skewers, warmed turkish bread,

grilled haloumi, pilav rice and tzatziki dip.

I also thank the English Nigella Lawson, for her influence with the beef skewer marinade.

At our house we call this the European Platter!

INGREDIENTS

1 kg Beef Rump or Fillet, cut the beef into 2.5cm cubes.
1 Capsicum, cut into 3cm cubes
1 Red Onion, quartered
2 Tbps Red Wine Vinegar or Balsamic Vinegar
3 Garlic Coves, minced
2 Tbsps Rosemary, chopped (or 1 teaspoon dried rosemary)
60ml Olive Oil
2 Tbsps Worcestershire Sauce
2 Tbsps Port or Sherry
Short Skewers

Alternative: Use lamb instead of beef.
Alternative 2: Substitue garlic with cumin and coriander, turkish or greek spice.

METHOD

Soak skewers in water for 20 minutes or more, then pat dry with absorbent kitchen paper.

Thread 3 or 4 pieces of beef, 2 pieces of onion and 1 piece of capsicum onto a skewer.
The quantities above should make 20 skewers.

Place skewers in a marinating dish. Any oven proof lasagne dish is ideal.

In a large bowl combine, vinegar, garlic, rosemary, olive oil, worcestershire sauce and port. Pour marinade over skewers, and leave overnight, in the fridge. If your time frame does not allow 24 to 36 hours, marinade for at least an hour.

When you are close to cooking, remove the meat skewers from the fridge, and allow them to come down to room temperature. Approx 20 minutes.

Heat a grill on high, place the skewers on the heat, cook for 4 to 5 minutes, turn, cook for another 4 to 5 minutes on the other side.

Serve on a platter with warmed turkish bread, grilled haloumi, turkish pilav and tzatziki.