Ingredients
| 1 tablespoon finely chopped thyme leaves | |
| 2 teaspoons sumac | |
| 2 teaspoons sweet smoked paprika | |
| 2 teaspoons ground cumin | |
| ½-1 teaspoon chilli flakes (or more depending on how hot you’d like it) | |
| ½ teaspoon ground cinnamon | |
| 1 teaspoon freshly ground black pepper | |
| 2 teaspoons sea salt flakes | |
| 1-2 tablespoons olive oil | |
| 1kg beef such as rump, excess fat and sinew removed, cut into chunks |
This makes enough spice mix for around 1kg beef for a crowd, but make half the amount if serving fewer people.
View the recipe collection here
Instructions
| 1. | Combine the thyme, spices, pepper and salt. |
| 2. | Rub the oil into the beef, then coat in the spices and thread onto wooden skewers which have been soaked in water for for 30 minutes. |
| 3. | Marinate overnight, or for a minimum of 3 hours. |
| 4. | Grill for a few minutes on each side, until medium rare. |
Recipes & food styling Ginny Grant / Photography Aaron McLean/ Styling Jessica Hemmings