Beef and Courgette Kebabs
Serves: 4
Ingredients:
1 kg (2lb) rump, sirloin or fillet steak
2 courgettes
3 tablespoons groundnut oil
3 tablespoons soft butter
1 garlic clove, crushed
1/4 teaspoon freshly ground black pepper
4 medium-size tomatoes, quartered
Trim the meat and cut into 2.5cm (1 inch) cubes.
Slice the courgettes into circles about 1cm (1/2 inch) thick.
Blanch them in a pan of boiling water for 30 seconds. Drain
well.
Prepare the barbecue for grilling.
Place the oil, butter, garlic and pepper in a small saucepan
and heat gently for a few minutes. Keep the pan on the side
of the grill for basting.
Thread the meat cubes, courgette slices and tomato pieces
alternatively on to skewers and brush with the garlic oil.
Grill over medium to high heat, turning and basting frequently,
for about 10 minutes or until cooked to the desired degree.
This recipe appears in 'The Barbecue Book... Burgers to Banquets' by Jim Marks
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