Mangalorean kebabs

Enhance the flavours of this delicious Mangalorean kebab dish with Brown Brothers Sangiovese wine

What you need:

• 450g thick cut rump steak
• 8 cherry tomatoes
• 1 medium onion, peeled and cut into wedges
• 1 jar Geeta's Mangalorean Curry Creation cooking paste
• Basmati rice mixed with fresh chopped coriander, Geeta's chutneys and Geeta's
• Mangalorean yoghurt sauce (see cook's tip)

What you do:

1. Cut the steak into large chunks, removing any fat. Thread the steak chunks, tomatoes and onion wedges onto 4 large metal skewers; place in a shallow non-metallic dish.
2. Thickly brush the Mangalorean sauce over both sides of the kebabs; drizzle over any remaining sauce. Lightly cover with covering film; set aside to marinate for an hour.
3. Cook over a hot barbecue or under a hot grill for 8 - 10 minutes, turning, until the beef is cooked through and the vegetables have softened.
4. Serve with Basmati rice mixed with fresh chopped coriander, Geeta's Squeezy Mango, Squeezy Tomato &
5. Onion or Squeezy Spicy Lime Chutney (available at Morrison's and Sainsbury's) and Mangalorean yoghurt sauce.

Handy tip:

Stir some Geeta's Mangalorean Curry Creation cooking paste into Greek yogurt to serve as a tasty accompaniment with these kebabs.

About the wine:

Brown Brothers Sangiovese is a medium-bodied red, with delicious maraschino cherry flavours, that works wonders with Geeta's Mangalorean and tomato kebabs. With its fine tannins and balanced acidity, Sangiovese cuts through and complements the rich Mangolorean sauce and strong meaty flavours. This versatile wine - made from a classic Italian grape variety - is a great red wine choice for warming spicy dishes.

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