Recipes & Reviews


Barbequed Springbok Kebabs with Salsa Verde

(Serves 4)

Salsas are served cold as a contrast to hot kebabs and are lovely for outdoor eating in hot weather, so this is one for the barbecue that goes well with our Taste of the Karoo burgers as well as venison steaks.

4 x 180g Springbok kebabs

oil for brushing

salt and pepper to taste

spices of your choice (optional)

Salsa Verde:

4 sprigs flat leaf parsley

2 long sprigs mint

2 long sprigs basil or coriander

2 anchovy fillets (optional)

1 Tbs capers or chopped gherkins

1 clove garlic

1 Tbs wholegrain or Dijon mustard

half a lemon juiced

3 Tbs good olive oil

Salt and pepper to taste

Chop the herbs, anchovies, capers and garlic finely.

Whisk together the mustard, lemon juice and oil. Add the chopped ingredients.

Keep this cool and serve with your barbecued kebabs

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