Italian hip skewers from the kettle grill

Ingredients for 5 servings:

• 1 kg roast beef (rump), cut into 4 cm cubes
• 4 tbsp olive oil, good
• 2 tbsp rosemary, finely chopped (fresh)
• 1 tbsp thyme, fresh leaves
• 1 tbsp shallot(s), finely chopped
• 2 tbsp balsamic vinegar, good low-acid
• 2 tbsp mustard, grainy sweet
• 2 garlic cloves, finely chopped
• ½ chili pepper(s), fresh, cut into thin rings
• 1 tsp sea salt, coarse
• 1 tsp pepper, ground black

Instructions

Working time approx. 20 minutes; Rest period approx. 1 day; Cooking/baking time approx. 14 minutes; Total time approx. 1 day 34 minutes

long marinated, grilled in a closed grill at direct medium heat

Mix the ingredients for the marinade. Add the meat cubes to the marinade and mix thoroughly with your hands. Let marinate in the refrigerator for up to 24 hours. However, it is perfectly sufficient to marinate the meat in the morning and grill it in the evening. The next day, remove the meat from the marinade, remove most of the marinade, and string the meat cubes onto skewers. Heat up the grill with good-quality charcoal briquettes, close the lid, and heat the interior of the grill, including the grill grate, for 10 minutes. Then clean the grill grate thoroughly with a brush. Grill the skewers over direct medium heat (170-230°C) with the lid closed, turning frequently, for a total of approximately 12-14 minutes. If you cut your meat into smaller pieces, you can shorten the grilling time. The grilling time is approximate; the skewers should be nicely browned, no longer soft when pressed, but not too firm either. If in doubt, simply cut into a small piece of meat. You can also vary the skewers with pieces of pepper and onion.