Beef skewers with Italian salad
Barbecued rump beef skewers served with salad
Serves:	4
Preparation Time:	15 minutes
Cooking Time:	15 minutes

Ingredients
600g of lean rump steak, cut into 2.5cm cubes
1 tbsp olive oil
1 tbsp dried oregano
8 bamboo skewers, soaked in water
2 tbsp lemon juice

For the salad:
2 Lebanese cucumbers, cut into cubes
16 cherry tomatoes, halved
1 green capsicum, seeded and cut into 2cm piece
12 Kalamata olives
50g mixed lettuce leaves
1 cup (60g) toasted bread croutons
1/4 cup olive oil
2 tbsp vinegar

 

Method
1. Toss rump cubes in a bowl with olive oil and dried oregano.
2. Thread onto the skewers.
3. Cook for about 6-8 minutes on a preheated BBQ or pan, turning occasionally.
4. Drizzle with the lemon juice in the last minute of cooking.
5. Place skewers on a plate to rest for 5 mins and cover loosely with foil.
6. Toss cucumber, tomatoes, capsicum, olives, lettuce and croutons together.
7. Pile onto 4 plates and drizzle with the oil and vinegar.

 

Tip: Cover the ends of the bamboo skewers with foil to prevent them from burning during cooking.

 

Serving Suggestion: Add some baby mozzarella cheese (bocconcini) to the salad for an extra treat.

 

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