Beef, tomato & olive kebabs
For the baste
For the relish
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.