Ingredients (Each recipe makes 8 kebabs)
For the beef and cranberry kebabs
- 6 tbsp cranberry jelly
- 175ml/6fl oz Kumala Cabernet
- Sauvignon Shiraz
- 2 dried bay leaves, crumbled
- 1 tsp dried thyme
- 1 tsp dried oregano
- 2 tbsp sunflower oil
- 550g/11⁄4lb rump steak, trimmed and cut into 1cm/1⁄2in wide strips
For the marinated lamb kebabs
- 100ml/4fl oz olive oil
- 4 tbsp Kumala Rosé
- 1 celery stick, trimmed and finely chopped
- 1 clove garlic, crushed
- 1 tsp dried basil
- 3 black peppercorns, crushed
- 550g/11⁄4lb lamb neck fillet, cut into 2.5cm/1in cubes
- Bay leaves and lemon wedges
First prepare the beef kebabs. Melt the cranberry jelly in a pan, stir in the wine, herbs and oil and set aside to cool. Spread out the beef in a shallow non-metallic dish and pour over the cooled marinade. Cover and place in the fridge for at least 8 hours, or up to 24.
For the lamb kebabs, mix all the ingredients except the lamb, bay leaves and lemon wedges in a shallow non-metallic dish. Add the lamb chunks, turn to coat, then cover and place in the fridge for at least 8 hours, or up to 24.
When ready to barbecue the kebabs, drain the lamb and thread it onto 8 pre-soaked wooden skewers with the bay leaves and lemon wedges in between. Cook over hot coals for 12-15 minutes, turning occasionally, or until cooked to preference.
For the beef and cranberry kebabs, drain the beef strips, reserving the marinade in a small pan, and concertina them onto 8 pre-soaked wooden skewers, leaving a little space between the fold so that the meat cooks evenly.
Bring the reserved marinade to the boil in a small saucepan, so that the meat juices that have been added to it are fully cooked, and then lower the heat to a simmer.
Cook the beef skewers on a hot barbecue for 3-4 minutes, or to preference, basting occasionally with the hot marinade and turning from time to time. Serve immediately drizzled with any remaining marinade.