Beef kebab

Ingredients

• 650 g Beef sirloin, boneless and cut into big chunks
• 80 ml Olive oil
• 60 ml Red wine vinegar
• 3 clove Garlic, minced
• 2 tsp Smoked paprika
• 1 tsp Cumin seed, ground
• 1 tsp Turmeric, ground
• 1 tsp Salt
• 1 tsp Freshly ground black pepper

Method

1. Place the beef chunks in a large mixing bowl and set aside.
2. Now add garlic, cumin, paprika, red wine, turmeric, salt, and pepper in the bowl of a food processor. Drizzle the olive oil in a thin stream as the processor is running.
3. Pour the bowl's contents over the beef cubes and toss well using your hands so the meat is coated evenly with the marinade. Seal with plastic wrap and chill in the fridge for 4 hours.
4. Preheat your grill from medium to high heat and place the beef onto the skewers, leaving some space in between the cubes. Grill the skewers with the lid lowered for about 8-12 minutes (8 for rare and 12 for medium rare), as you turn. You can add a few more minutes if you want your kebabs well done.
5. Remove from heat and wrap with aluminium foil. Rest for 3 minutes before serving.