Page 36 - Transporter Talk - Issue 147

Transporter Talk No 147
CAMPERVAN COOK BOOK
BEEF KEBABS WITH BEETROOT SALAD
Succulent and tasty BBQ infused beef kebabs served with a delicious beetroot salad. Perfect for those summer camping trip BBQs.
Ingredients
2 x Sirloin Steaks 400g Beetroot
200g Curly Kale
280g Jar Artichokes
2 x Medium Red Onions 1 x Green Pepper
 1 x Yellow Pepper
BBQ Marinade
Black Pepper
 4 x Wooden or Metal Skewers
Method
1 If using wooden skewers, soak them in some cold water while you prepare the recipe.
2 Cut the steaks into medium sized chunks.
3 Put them into a bowl and add some of
the BBQ marinade, then mix well.
4 Peel the red onions and cut into wedges.
5 Cut the peppers into chunks, the same
size as the beef steak chunks.
6 Divide the beef, peppers and red onions
between the 4 skewers.
7 Put the skewers to one side and begin
making the salad.
Serves 4 30 PREP: 20 MINS | COOK: 10 MINS
8 Put the curly kale into a large bowl and pour some boiling water over. Leave for a minute and drain well.
9 Cut the beetroot into strips.
10 Put the kale and the beetroot together
in a bowl.
11 Pour the oil from the artichokes over
the salad.
12 Cut the artichokes into smaller pieces,
add to the salad, season with some
black pepper and mix well.
13 Either grill or barbecue the kebabs for
about 10 minutes, turning as you cook and serve alongside the salad.
Do you have any successful campervan cooking triumphs to share? We would love to hear them. Please send them to: editor.vwt2oc@icloud.com
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