These tasty Brazilian beef skewers are inspired by arguably the country’s most famous dish, Feijoada. Black beans with rice is an authentic Brazilian combination, and it’s the perfect backdrop for these lovely, citrus infused kebabs. Bon apetite!
premium beef rump
If you’re using bamboo skewers soak them for 30 minutes prior to cooking. Preheat the grill to medium-high heat. To prepare the ingredients, rinse the basmati rice well. Halve the cherry tomatoes. Chop the premium beef rump into 2 cm chunks, slice the zucchini into 1 cm thick rounds and the red onion into 5 mm wedges. Peel and crush the garlic, and juice the orange. Pick the coriander leaves.
Place the basmati rice and the water in a medium saucepan and bring to the boil over a high heat. Reduce the heat to medium and simmer, uncovered, for 8-10 minutes or until the basmati rice is soft. Drain. Return the basmati rice to the saucepan and stir the cherry tomatoes, butter and half of the coriander through the hot basmati rice. Season with salt and pepper.
Meanwhile, alternately thread the premium beef rump chunks, zucchini slices and red onion wedges on to the skewers. In a large, shallow baking dish combine the ground cumin, garlic, olive oil and orange juice. Season with salt and pepper. Add the beef skewers and coat well in the marinade.
Place the skewers under the grill and cook for 6 minutes, then turn and cook for a further 6 minutes, or until cooked to medium rare.
To serve, divide the basmati rice and skewers between plates. Top with the remaining coriander.