Beef, tomato & olive kebabs
Ingredients
13
Steps
7
Serves
8
Cook Time
50-55 Min
Ingredients
For the baste
For the relish
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Soak 8 bamboo skewers in cold water for at least 30 minutes to prevent them burning.
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Using a sharp knife, trim any fat from the steak, and cut the meat into roughly 24 evenly sized pieces.
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Thread the pieces of steak onto the skewers, alternating the beef with the cherry tomatoes and the green olives.
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To make the baste, combine all the baste ingredients in a bowl.
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To make the relish, plunge the tomatoes in a bowl of boiling water, then drain and transfer to a bowl of cold water. Peel off and discard the skin, and chop the flesh.
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Heat the oil in a small pan, and sauté the onion and garlic for 3–4 minutes until softened. Add the tomatoes and cook for a further 2–3 minutes. Stir in the parsley and lemon juice, and season with salt and pepper. Set aside and keep warm.
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Barbecue the kebabs over hot coals for 5–10 minutes, basting and turning frequently. Serve with the relish.