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Ingredients

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Paprika Aiolo:

  • Fresh lemon juice 23 ml
  • Parsley, fresh, choppeditalian 10 ml
  • Garlic, clovesminced 3 pc
  • Robertsons Paprika
    Robertsons Paprika
    5 ml
    Added to cart: Robertsons Paprika
  • Robertsons Whole Black Peppercorns
    Robertsons Whole Black Peppercorns
    1 ml
    Added to cart: Robertsons Whole Black Peppercorns

Beef Skewers:

  • Beef Cubed400g
  • Olive oil 30 ml
  • Salt, coarse 7.5 ml
  • Robertsons Paprika
    Robertsons Paprika
    5 ml
    Added to cart: Robertsons Paprika
  • Robertsons Whole Black Peppercorns
    Robertsons Whole Black Peppercorns
    1 ml
    Added to cart: Robertsons Whole Black Peppercorns

Preparation

  1. Paprika Aiolo:

    • In a medium glass or stainless steel bowl, whisk together the aioli ingredients.
    • Keep chilled until ready to use.
  2. Beef Skewers:

    • Prepare the grill for direct cooking over high heat.
    • In a large bowl, combine the skewer ingredients and toss gently.
    • Marinade in the fridge for 3 hours.
    • Thread the marinated steak pieces through the skewers.
    • Grill the steak kebabs until nicely charred, 4-6 minutes, turning once or twice.
    • Remove from the grill and rest for 5 minutes and serve.
  3. Chefs Tip:

    • Don't crowd your skewers, 100g of meat per skewer.
    • You want to keep a little space between your meat so your food grills on all sides.
  4. Set up:

    • Substitute the beef cubes with chicken fillets.
    • You can substitute the spices with a Knorr Dry BBQ Marinade or Knorr All Purpose Marinade.

Ingredients

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Preparation