1 kg of filet mignon cut into cubes
4 cloves of garlic, minced
1/2 teaspoon of cumin
2 teaspoons of chopped fresh thyme
To taste salt
8 black olives, pitted
4 slices of bacon
2 stalks of celery, cut into pieces
8 cherry tomatoes
A little oil for brushing
For the relish
4 cups of cooked corn kernels
20 okra pods, sliced
4 cups of shredded cabbage
2/3 cup of olive oil
To taste salt
1 1/2 teaspoons of curry powder
Fresh thyme sprigs for garnish
1 kg of filet mignon cut into cubes
4 cloves of garlic, minced
1/2 teaspoon of cumin
2 teaspoons of chopped fresh thyme
To taste salt
8 black olives, pitted
4 slices of bacon
2 stalks of celery, cut into pieces
8 cherry tomatoes
A little oil for brushing
For the relish
4 cups of cooked corn kernels
20 okra pods, sliced
4 cups of shredded cabbage
2/3 cup of olive oil
To taste salt
1 1/2 teaspoons of curry powder
Fresh thyme sprigs for garnish
In a bowl, season the beef with garlic, cumin, thyme, and salt. Reserve
Wrap each olive with half a slice of bacon
Distribute the ingredients among eight metal or wooden skewers
Heat an oiled grill to moderate heat and cook the skewers for 15 minutes on each side, or until the beef is cooked through
Prepare the relish
In a pan, bring the corn kernels, okra, cabbage, and olive oil to medium heat
Cook, stirring occasionally, for 15 minutes or until the vegetables are tender
Season with salt and curry powder, and stir well
Serve the skewers with the relish, garnished with fresh thyme.
