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Welsh Rump Steak Kebabs with Coriander Pesto

Information

  • Serves - 4-6
  • Cook Time - 20 mins

Ingredients

  • 450g (1lb) Lean Welsh Beef rump steak, cut into cubes
  • 1 lemon, juice & rind
  • 15ml (1tbsp) olive oil
  • 1 red pepper, deseeded and cut into cubes

Coriander Pesto

  • 1 small bunch fresh coriander, parsley and chives
  • 30ml (2tbsp) pine nuts
  • 1 clove garlic, crushed
  • 30ml (2tbsp) grated Parmesan
  • 30ml (4tbsp) olive oil
  • 1 lemon, juice & rind

Method

  1. First, preheat your BBQ or grill.
  2. Place the Welsh Beef cubes into a large bowl and add the lemon rind, juice and oil. Mix thoroughly to coat the meat, cover with a lid and then place in the fridge for about 1 hour.
  3. Thread the cubes of meat onto metal skewers along with the pepper and bay leaves and cook on the preheated BBQ or grill for 10-15 minutes - until meat is cooked through.
  4. Next, place the coriander, parsley, chives, pine nuts, crushed garlic, parmesan, olive oil, lemon juice and rind into a food processor and whiz together until blended; but not smooth.
  5. Now pour into a bowl and drizzle a little more olive oil.
  6. Serve the kebabs with a large spoonful of pesto, a heap of seasonal salad and steamed new potatoes.

 

Recipe provided by Hybu Cig Cymru - Meat Promotion Wales