Peppered beef kebabs

  • Preparation time: 15 minutes
  • Cooking time: 30 minutes
  • Total time: 45 minutes 45 minutes

Serves: 4


1 courgette, thickly sliced
1 red pepper, cut into wedges
1 yellow pepper, cut into wedges
1 red onion, cut into wedges
4 garlic cloves, bashed
2 tbsp olive oil
12 essential Waitrose cherry tomatoes
450g essential Waitrose British rump steak, cut into 2–3cm cubes
1 tbsp freshly ground black pepper
4 flatbreads
4 tbsp essential Waitrose fat-free natural yogurt
2 tsp hot chilli sauce


1. Preheat the oven to 220˚C, gas mark 7. Toss the courgette, peppers, onion and garlic with 1 tbsp olive oil, season and spread out on a baking tray. Roast for 20 minutes before adding the tomatoes and roasting for a further 10 minutes.

2. Meanwhile, warm a griddle pan over a high heat. Toss the beef in the remaining oil and black pepper. Season with a little salt and thread onto 4 wooden skewers (making sure they have been soaked in water beforehand). Cook on the griddle for 2 - 3 minutes on each side until slightly charred.

3. Serve the skewered beef and roast vegetables on warmed fl atbreads with the yogurt and chilli sauce.