Rolled bavette skewers
With bavette you can easily create something special on the barbecue. Rolling the meat up with fresh chives and slicing it up creates firm discs with a nice structure. Grilling briefly on direct heat ensures a juicy interior and a powerful crust. The combination with sechuan sauce, grilled spring onion and red pepper gives the dish extra spice and freshness. Ideal as a main dish with rice or as part of an elaborate barbecue.
View recipeFOR 4 PERSONS
Time: 25 min
Difficulty: medium
Ingredients
- 1 kg of bavette
- 1 bush of fresh chives
- NR82 Dalmationrub
- butcher’s rolling rope
- 4 spring onions (in 4-inch pieces)
- 1 red pepper (finely chopped)
- 1 cup sechuan sauce
- skewers
1. Prepare
Preheat the barbecue over direct heat (250-300°C).
Lay the bavette with the grain of the meat horizontal. Sprinkle generously with NR82 Dalmationrub. Finely chop the chives and spread over the meat. Roll up tightly and tie with rolling twine.
2. Cutting and skewering
Stick the skewers through the rolled meat and cut into equal pieces to create sturdy rolled meat skewers.
3. Grilling & serving
Grill the skewers for about 5 minutes over direct heat. Turn frequently for even cooking and a nice crust. For medium, a core temperature of 52-54°C is ideal.
Serve immediately with sechuan sauce, grilled spring onion and finely chopped red pepper.
Tip: After grilling, let the meat rest for 5 minutes for extra juiciness.
