Beef and pepper kebabs

INGREDIENTS

8 bamboo skewers
600g beef cubes
2 red peppers, cut into cubes
100ml KNORR Creamy Italian Salad Dressing
5ml Robertsons Sage
5ml Robertsons Rosemary

METHOD

Soak the bamboo skewers in water for an hour so that they don’t burn on the braai
Place beef cubes and red pepper in a bowl with the KNORR Creamy Italian Salad Dressing, sage and rosemary and toss to coat
Thread the beef cubes and red pepper onto the soaked bamboo skewers and pour over any leftover marinade
Allow to marinade in the fridge for 1 -2 hours
Season with Sea Salt
Robertsons Freshly ground Black Pepper
Place on the braai over hot coals and cook until done, basting occassionally with the left over marinade