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Beef 'Bourguignon' Kebabs


900g/2lb sirlion or rump steak, cut into 4cm/1˝in cubes (rundersteak)

225g/8oz gerookte spek zonder zwoerd

18 kleine uitjes, peeled

24 kleine champignons, wiped

olijfolie for brushing

salt and freshly ground black pepper

For the Marinade:

5tbsp rode wijn

3tbsp olijfolie

1tbsp tomatenpuree

2 sjalotjes, finely chopped

2 tenen knfolook, crushed

2tbsp chopped fresh peterselie

12 small fresh laurier
  • Omschrijving recept: Rundvleesgerechten; Barbecue
  • Aantal Porties: 6
  • Bron: Ainsley Harriott


1. Mix together the ingredients for the marinade and pour it into a non-metalic dish. Stir in the steak, cover and leave to marinate at room temperature for 2 hours or in the fridge overnight.

2. The next day stretch the bacon rashers on a board with the back of a knife. Cut each rasher in half and roll up tightly.

3. Drop the button onions into a pan of boiling water and cook for 2-3 minutes until just tender. Drain and refresh in cold water.

4. Thread the cubes of beef, the onions, bacon rolls, mushrooms and bay leaves from the marinade alternately on to the skewers. Brush the mushrooms and the onions with a little extra olive oil and then season the kebabs well with salt and pepper.

5. Barbecue the kebabs over medium-hot coals for 6 minutes, turning and basting with the leftover marinade now and then.


12 x 25cm/10in flat satépennen