Serves 4

Ingredients

•  600g trimmed beef rump steak

Marinade

•  2 tsp each ground coriander and cumin
•  1 tsp each paprika and garlic powder
•  4 tsp wine vinegar
•  2 Tbsp dark soy sauce 4 Tbsp oil

Method

Cut the beef rump into generous cubes. Mix together all the marinade ingredients in a bowl and add the beef. Toss to coat evenly. Cover and refrigerate for 4 hours if possible.

Thread cubes onto metal skewers, packing the cubes close together. Season well with salt and pepper. (If using bamboo skewers, soak them in cold water for 30 minutes before threading the meat on.)

BBQ over a high heat for 8-10 minutes, turning to brown all sides. Alternatively, grill in the oven for the same amount of time, turning regularly. Brush with any remaining marinade during cooking.