Monkey Gland Rump Kebabs

Adelicious revival of the iconic sauce found in South African steakhouses in the 1980's

📝 Ingredients

• 1 kg rump steak with good layer of fat
• Monkey Gland Marinade:
• oil for frying
• 1 small onion (finely chopped)
• 1 clove garlic (mashed)
• 1 cup hot fruit chutney
• 1 cup tomato sauce
• 1 tbsp apple cider or malt vinegar
• 3 tbsp Worcestershire sauce
• 1 tbsp brown sugar
• 1 - 2 tsp hot chilli sauce (optional)
• Good pinch of salt

👨‍🍳 Instructions

1. 1Fry the onion until soft and translucent over a gentle heat
2. 2Add the garlic and fry for a few more minutes
3. 3Add the rest of the ingredients and simmer for 5 minutes or so until thickened
4. 4Slice the rump into 1 cm thick strips
5. 5Marinade in 2 thirds of the monkey gland sauce for at least an hour
6. 6Thread the marinated strips of rump onto kebab sticks (if using wooden stick pre-soak them in water to make sure they do not catch alight)
7. 7Braai over medium coals, basting with the marinade and turning regularly until cooked to the desired level of doneness
8. 8Warm up the left over third of the sauce and serve with the kebabs