Beef, tomato & olive kebabs







Cook Time

50-55 Min

  • 450g/1lb rump or sirloin steak
  • 16 cherry tomatoes
  • 16 large green olives, pitted


For the baste

  • 4 tablespoons olive oil
  • 1 tablespoon sherry vinegar
  • 1 garlic clove, crushed
  • salt and freshly ground black pepper

For the relish

  • 6 plum tomatoes
  • 1 tablespoon olive oil
  • 1⁄2 red onion, finely chopped
  • 1 garlic clove, chopped
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 tablespoon freshly squeezed lemon juice
  • Soak 8 bamboo skewers in cold water for at least 30 minutes to prevent them burning.
  • Using a sharp knife, trim any fat from the steak, and cut the meat into roughly 24 evenly sized pieces.
  • Thread the pieces of steak onto the skewers, alternating the beef with the cherry tomatoes and the green olives.
  • To make the baste, combine all the baste ingredients in a bowl.
  • 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.
  • 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.
  • Barbecue the kebabs over hot coals for 5–10 minutes, basting and turning frequently. Serve with the relish.
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