Beef and Bacon Shashliks

Cook time 1 Hour
Servings 4 - 6


1kg rump steak, cut into 3 cm cubes
2 tsp. salt
24 porcini mushrooms, rehydrated in warm water
1 onion, cut into quarters, halved and then layers separated
4 sliced of streaky bacon
2 tsp. sweet paprika
2 tsp. smoked paprika
3 tsp. brown sugar

½ tomato sauce
¼ cup of honey
½ grated Spanish onion
2 tbs. Worcestershire sauce
2 tbs. Dijon mustard
2 tbs. red wine vinegar
1 tbs. brown sugar

Beef and Bacon Shashliks


Season the steak with the salt, pepper, paprika and the sugar. Marinate in the fridge for 30 minutes. For the sauce place all of the ingredients into a small saucepan and bring to the boil. Turn the heat down and simmer for 5-10 mixture or until the mixture thickens. In a small food processor blitz the bacon strips until a paste forms. Add this to the meat and combine well with your hands. Thread the meat onto metal or wooden skewers adding one piece of onion and mushroom between each pieces of meat. Repeat the process. Lightly drizzle oil over each shashlik. Heat a large griddle pan or BBQ and add the meat. Cook on each side for two minutes. Now using a pastry brush, baste each skewer with 2/3 of the sauce (reserving 1/3) and continually turn for a further 2 minutes on each side. Serve with remaining sauce.