Kamundele
🔥 Eight small beef skewers for four people, marinated with onion, mustard, garlic and ginger, then grilled.
Ingredients
- 700 g trimmed whole rump steak, not mechanically tenderized, in 2.5 cm cubes
- 100 g finely grated onion
- 8 g chopped garlic
- 15 g grated fresh ginger
- 30 g Dijon mustard
- 30 ml neutral oil
- 20 ml lemon juice
- 4 g salt
- 1/2 teaspoon black pepper
Preparation
Prepare onion, garlic and ginger. Trim and cube beef to 2.5 cm. Keep raw-meat utensils separate; do not wash beef.
Mix onion, garlic, ginger, mustard, oil, lemon juice, salt and pepper. Never taste marinade after contact with raw beef.
Coat beef, cover and marinate in the refrigerator for one hour, not on the counter.
Thread onto eight metal skewers with small gaps. Remove thick onion clumps and discard leftover raw marinade.
Heat a clean grill to medium-high. With charcoal, use stable embers and avoid direct flames; keep a cooler zone.
Grill about 10–15 minutes, turning regularly. Check several thick cubes with a clean thermometer: reach at least 63 °C for this whole, untenderized beef.
Transfer to a clean plate and rest at least three minutes. Never use the raw-meat plate or raw marinade for serving.
Serve two small skewers per person. Cool leftovers promptly, refrigerate up to 48 hours and reheat thoroughly. Remove skewers for young children.