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Recipe - The Sober Souvlaki

INGREDIENTS

700g beef rump steak, cut into cubes

18 baby onions (200g), halved

METHOD

700g beef rump steak, cut into cubes

18 baby onions (200g), halved



What to do
1 Make the glaze

2 Thread beef and onion onto 12 skewers; brush kebabs with glaze.

3 Cook kebabs on heated oiled flat plate, brushing occasionally with glaze, until cooked as desired.



Glaze
½ cup (130g) tomato sauce

½ cup (175g) honey

½ cup (125ml) lemon juice

2 tablespoons finely chopped fresh oregano

1 tablespoons worcestershire sauce

Chuck it all in a decent size jug and give it a stir.



Tip

If using bamboo skewers, soak in water for at least one hour before using, to stop them from burning.



These recipes are from RALPH, The Tongmaster, ACP Books, $24.95, available at selected newsagents, bookstores and at www.acpbooks.com.au.