450 g Fillet of the meat of your choice, lightly salted with Himalayan salt
2 medium onions, quartered lengthwise
2 mealies, cut into 2,5 cm slices (sometimes I replace the mealies with mushrooms)
1 red, 1 green and 1 yellow pepper, seeds removed and cut into squares
30 ml light soya sauce (I replace this with Palm Kernel Oil)
30 ml sesam or avocado oil
30 ml lemon juice
5 ml coarse chilli paste
1. Thread the meat cubes, layers of onion, mealie slices or whole mushrooms and pepper slices onto kebab skewers.
2. Preheat the grill (or prepare the bbq fire). In a small bowl, mix together the soya sauce, sesame oil, lemon juice and chilli paste.
3. Brush over the kebabs and cook under the grill for 15 minutes turning repeatedly. Baste the kebabs frequently with the soya sauce mixture, until the meat is brown and cooked and the vegetables are slightly charred.