Petite mixed grill kebabs
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Kebabs are usually reserved for main meals - but these mini versions look really impressive served as a tempting starter. |
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450g beef tenderloin
450g loin of veal
3 tablespoons melted butter, for basting
1⁄4 teaspoon coarse sea salt
8 Middle Eastern flatbreads or soft tortillas |
Marinade: 8 garlic cloves, crushed
with 1 tablespoon coarse sea salt
115ml dry sherry
2 teaspoons chilli sauce
2 tablespoons fresh rosemary, finely chopped
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To prepare the marinade: combine all the ingredients in a medium bowl and stir until well combined. Leave to rest at room temperature while preparing the meat.
Cut the beef and veal into 2.5cm cubes. Lay them in a large shallow dish, pour over the marinade and toss the meat until the surfaces are fully coated. Cover with cling film and refrigerate overnight.
When ready to grill, drain the meat and discard the marinade. Alternately thread the beef and veal cubes on to 8 metal skewers and brush with butter.
Grill the meat over Direct Medium heat until fully cooked, 8 to 10 minutes for medium rare to medium,
turning once halfway through. Brush with butter two or three times while cooking.
Remove from the grill, transfer to a serving platter and sprinkle salt over the top. Cover loosely with foil and allow to rest for 5 minutes.
Meanwhile, divide the flatbreads between two foil packages and grill over Direct Medium heat for 3 to
4 minutes to warm through.
To serve, offer each person a piece of flatbread with which to take the meat from the skewer.
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