Mains

Bethonga Beef Kebabs with Yellow Rice, Bethonga Gold Pineapple and Green Chilli Salsa

This recipe was created especially by Andrew Mirosch, executive chef, Sirromet Winery, Brisbane.

Serves 6.
Prep Time: 20 minutes.
Cooking Time: 10 minutes.

Ingredients

Kebab

• 16 pieces Bethonga Gold pineapple, cored, skin removed and cut into 2.5cm cubes
• 16 pieces Spanish onion, cut into 2.5cm cubes
• 16 pieces red capsicum, cut into 2.5cm cubes 12 bamboo skewers, soaked in water
• 300g Bethonga Beef rump, cut into 2.5cm cubes
• Vegetable oil for brushing
• 1/2 tsp turmeric
• 6 black peppercorns
• 1 bay leaf
• 2 cups rice

Salsa

• 2 cups Bethonga Gold pineapple, finely diced
• 2 green chillies, seeds removed, finely chopped
• 1 clove garlic, crushed
• 1 tsp ginger, crushed
• 1/2 cup red capsicum, diced
• 30ml vegetable oil
• Coriander leaves, chopped (to taste)

Cooking Instructions

• For salsa, combine all ingredients in a bowl. Mix well and refrigerate for 30 minutes.
• For rice, bring a saucepan of salted water to the boil. Add turmeric, peppercorns and bay leaves. Add rice and boil for 7 minutes or until cooked. Drain, remove peppercorns and bay leaf. Keep warm.
• Meanwhile, season beef and thread onto skewers, alternating with onion, capsicum and pineapple cubes. Brush with oil and barbecue or grill for 10 minutes, turning often.
• Serve with rice and salsa.