Combine garlic, paprika, sugar, golden syrup, vinegar, oil and barbecue sauce in a large glass dish. Cut the rump into large squares. Wrap the rump with the pancetta, skewer and marinate for at least 3 hours. Braai or grill to taste and set aside to rest for 5 minutes.
In the meantime, bring the remaining marinade to the boil. Serve the kebabs with the sauce drizzled over and with crispy salted potato wedges and a glass of Nederburg’s The Motorcycle Marvel.
Tasting notes: Named in honor of the motorcycle-riding former cellarmaster Günter Brözel, this Rhône-style blend incorporates grenache, carignan and shiraz, as well as a small percentage of mourvèdre and cinsaut. Spicy, peppery berry notes on the nose translate into a rich and intense wine on the palate with ripe, silky tannins and an excellent integration of fruit and wood.
For more wine pairing ideas, visit the Nederburg website.