Moscow beef skewers

Ingredients

600 g rump steak

0.5 cup plain thick yoghurt

1 tbsp chopped dill or parsley

2 tsp ground tumeric

boiled baby potatoes and pickled beepoot to serve

Cut beef into 2cm cubes. Toss beef cubes in a bowl with the yoghurt, dill or parsley and turmeric, season well with salt and pepper. Soak 8 bamboo skewers in cold water for about 10 minutes before using
Thread the beef onto the skewers. Preheat the barbecue flat-plate or char-grill plate to moderately-hot before adding the skewers
Let the beef skewers cook on one side until moisture appears. Cook for about 2 minutes on each side
Let the beef skewers cook on one side until moisture appears. Cook for about 2 minutes on each side
Remove from heat and cover loosely with foil, rest skewers for 3 minutes before serving. Serve with boiled potatoes and chopped beelioot

Best beef steaks for making kebabs: fillet, rib eye/scotch fillet, sirloin, rump, round and blade. Cut the beef into 2cm cubes
When you're threading the beef kebabs, don't pack the beef on too tightly; leave a little space between the pieces so the heat can get to all sides
Kebabs with cubed meat take about two minutes for each of the four sides. Total cooking time is about 8 minutes. Turn them once to cook each side