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    Peppered beef kebabs

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    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.

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