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BEEF, PORK, LAMB & CHORIZO

With beef, pork or lamb, you want cuts that will stay tender when cooked quickly.

WHAT TYPE?

BEEF: rump steak, or sirloin if you’re splashing out.

PORK: go for tenderloin, pork steaks or chops.

LAMB: try lamb rump or lamb steaks.

CHORIZO: use mini cooking chorizo sausages, or cut 1cm rounds from a larger chorizo sausage.

With beef, pork or lamb, you can cut the meat into roughly 2.5cm cubes, but I prefer to cut the meat into long strips, about 1.5cm wide and deep, then thread the strips back and forward on to skewers in an S shape, push them down, and continue – that way you get the maximum surface area to nicely char on the barbecue, and only have to flip the skewer on two sides rather than four.

HOW MUCH?

Allow about 100g of meat per person as a starter. You can intersperse vegetables from the veg section and chorizo along with the meat if you wish, or make them up as separate skewers.

Pick a marinade from the suggestions on the following pages, make it up in a large shallow bowl (rectangular glass Pyrex dishes are good for this), then stir through the strips of meat.

Thread the meat on to the skewers, then cover and leave to marinate in the fridge for a couple of hours to overnight.

Barbecue

Once your barbecue is good and hot (see here), lay the skewers on the grill and cook for 6–7 minutes, covered if your barbecue can be covered. Turn the skewers over and give them another 6–7 minutes or so. The meat should be well charred on the outside, and a thermometer inserted into the thickest part of the flesh (don’t hit the metal skewer, or the reading will be off) should show at least 70°C.

Let them rest on a plate for 3–4 minutes, then serve with your choice of dipping sauce (see here).