Monkey Gland Rump Kebabs
Adelicious revival of the iconic sauce found in South African steakhouses in the 1980's
Ingredients
- 1 kg rump steak with good layer of fat
- Monkey Gland Marinade:
- oil for frying
- 1 small onion finely chopped
- 1 clove garlic mashed
- 1 cup hot fruit chutney
- 1 cup tomato sauce
- 1 tbsp apple cider or malt vinegar
- 3 tbsp Worcestershire sauce
- 1 tbsp brown sugar
- 1 - 2 tsp hot chilli sauce optional
- Good pinch of salt
Instructions
- Fry the onion until soft and translucent over a gentle heat
- Add the garlic and fry for a few more minutes
- Add the rest of the ingredients and simmer for 5 minutes or so until thickened
- Slice the rump into 1 cm thick strips
- Marinade in 2 thirds of the monkey gland sauce for at least an hour
- Thread the marinated strips of rump onto kebab sticks (if using wooden stick pre-soak them in water to make sure they do not catch alight)
- Braai over medium coals, basting with the marinade and turning regularly until cooked to the desired level of doneness
- Warm up the left over third of the sauce and serve with the kebabs