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Peppered beef kebabs
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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 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.
Typical values per serving:
This recipe was first published in April 2012.