Ingredients

• 300 grams well-aged, trimmed beef rump steak

Marinade

• 1 teaspoon each ground coriander and cumin
• ½ teaspoon each paprika and garlic powder
• 2 teaspoons wine vinegar
• 1 tablespoon dark soy sauce
• 2 tablespoons oil

Method

1. Cut beef rump into generous cubes. Mix all the marinade ingredients in a bowl and add the beef. Toss to coat evenly. Cover and refrigerate for 4 hours if possible.
2. Thread cubes onto metal skewers packing cubes close together and season well with salt and pepper. (If using bamboo skewers, soak them in cold water for 30 minutes, before threading with meat.)
3. Grill under high heat for 8-10 minutes (or barbecue), turning to brown all sides. Brush with any remaining marinade during cooking.