Smoky BBQ kebabs

Wrap chunks of steak in pancetta or streaky bacon and marinate for at least three hours to ensure perfectly juicy meat. Serve with a glass of Nederburg’s Motorcycle Marvel red blend.

Serves: Serves 4


2 garlic cloves, finely chopped
1 tbsp (15ml) smoked paprika
2 tbsps (30ml) brown sugar
1 tbsp (15ml) golden syrup
1 tbsp (15ml) white wine vinegar
1 tbsp (15ml) olive oil
2 tbsps (30ml) Texas-style barbecue sauce
800g rump or rib eye steak
12 slices of pancetta or streaky bacon


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.

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