Brazilian beef kebabs

Heat setting:

4 burner barbecue
Pre-heat for 5 minutes to 260 degrees
All burners on high (lid closed to heat)

Ingredients:

1kg beef rump steak
1/4 cup extra virgin olive oil
1/4 cup fresh orange juice
1 crushed garlic clove or 1
tsp garlic (pre-minced)
1 tsp ground cumin
1/2 tsp paprika
1/4 tsp cayenne pepper
Chille flakes to liking
Lemon wedges, to serve

Instructions

1. Remove any excess fat on edge of meat and cut rump steak into thin strips and place in marinating bowl. Strips should not be wider than 2 centimetres or 8 centimetres long.
2. Combine oil, orange juice, garlic, cumin, paprika and cayenne pepper in a glass or ceramic bowl. Mix well and poor over sliced beef in mixing bowl and stir ensuring flavours cover all meat.
   * Cover and place in the fridge for 2 hours to marinate.
3. Set the barbecue burners to high and bring the temperature to 260 degrees. This should take around 5 minutes depending on outdoor temperature. Once it reaches the desired temperature, turn all four burners to low.
   * With all four burners on low, the temperature should remain somewhere close to 260 degrees.
4. Thread the beef onto metal skewers and place in a tray ready to transfer to the barbecue.
   *If using wooden skewers, make sure to soak them in water for at least 30 minutes otherwise they can burn.
5. Cook the skewers on the bottom grill on the barbecue for 2-3 minutes each side for medium or until cooked to your liking. If you want to speed up the process, you can cook your skewers with the hood down.
6. Place skewers on serving tray, squeeze some lemon over the meat, a pinch of chilli (or to your linking) and serve.