Asian-Style Picanha Beef Kebabs

BBQ Recipes | Meat Eaters | Easy Recipes | MAKES 4 KEBABS | Takes 1 Hour

INGREDIENTS

For the marinade

2 garlic cloves, crushed and finely diced

100ml (3 ½fl oz) mild soy sauce

5cm (2in) fresh root ginger, peeled and finely chopped

1-2 red chillies, deseeded and finely diced

Freshly ground black pepper

For the kebabs

12 big chunks of picanha steak (roughly 5cm in length)

red onion, cut into big chunks

Freshly ground black pepper

Maldon sea salt

METHOD

Mix all the ingredients for the marinade together and marinate the picanha cubes in the fridge for 24 hours, or for as long as possible, turning and basting frequently.

kewer 3 pieces of beef per wooden stick and place red onion in between each bit of meat. Season the kebabs well.

Place the kebabs on a hot griddle or barbecue, turning occasionally for 8-10 minutes. Remove the meat and onion from the skewers and rest for 15 minutes before serving.

Recipe From The GInger Pig