Rump, Bacon / Macon and Red Onion Kebabs

INGREDIENTS

• Pieces of Rump, bacon / macon and red onion skewered onto bamboo Sticks – Enough for 4 large kebabs
• Marinated in:
• 100ml Oil
• 50ml Balsamic Vinegar
• 10g "What’s Cooking™" Salt & Pepper Sprinkle (803185)
• 20g "What’s Cooking™" BBQ Grill & Bake (803152)
• 5g Fresh rosemary
• 15g Brown sugar
• 30g Freddy Hirsch Worcester Sauce (870022)

METHOD

1. Mix all the Ingredients for the marinade together.
2. Marinate the Rump Kebabs for a minimum of 4 hours in the marinade.
3. Skewer the pieces of rump, bacon and red onion onto the bamboo sticks.
4. Braai the Kebabs on the Fire to your liking – Baste with Marinade as often as possible.