Description
Delicious and juicy rump cap skewers, perfect for grilling and perfect for your summer barbecue.
Ingredients
Scale
- 2 pounds rump cap, cut into 1-inch cubes
- 3 tablespoons olive oil
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1 tablespoon fresh rosemary, chopped
Instructions
- In a bowl, combine olive oil, paprika, garlic powder, black pepper, salt, and rosemary.
- Add the rump cap cubes to the marinade and mix well.
- Cover and marinate in the refrigerator for at least 1 hour.
- Preheat the grill to medium-high heat.
- Thread the marinated cubes onto skewers.
- Grill skewers for about 8-10 minutes, turning occasionally until cooked to desired doneness.
- Remove from grill and allow to rest for a few minutes before serving.
Notes
- For extra flavor, let the meat marinate overnight.
- Serve with a side of chimichurri sauce for dipping.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 skewer
- Calories: 300
- Sugar: 0g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 70mg