In a bowl, combine the Henderson’s Relish, soy sauce, olive oil, minced garlic, grated ginger, brown sugar, salt, and black pepper. Mix well.

Place the thinly sliced beef strips in a sealable bag or a shallow dish. Pour the marinade over the beef, ensuring it’s evenly coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, allowing the beef to marinate and absorb the flavours.

While the beef is marinating, soak the skewers, then alternate threading the marinated beef strips, bell pepper pieces, and red onion pieces onto the soaked skewers.

Preheat your grill to medium-high heat and oil the grill grates to prevent sticking. Place the skewers on the grill and cook for about 4-5 minutes per side, or until the beef is cooked to your liking and the vegetables are slightly charred and tender.

During the last few minutes of grilling, glaze the skewers with additional Henderson’s Relish. Be sure to turn the skewers and baste them on both sides.

Once the beef is cooked and the skewers are nicely glazed, remove them from the grill. Combine all the ingredients for the dip in a small bowl and serve it alongside the hot beef skewers. Garnish with chopped fresh herbs if desired.

Preparation time: 15 minutes, plus 30 minutes marinating
Cooking time: 10 minutes

Recipe by Guyshi from our ‘Hendo’s vs The World’ cookbook.