Barbecued beef kebabs with vegie side skewers of cherry tomatoes, zucchini and haloumi cheese
Preparation time: 10 minutes
Cooking time: 20 minutes
600g rump steak
1 medium red onion, cut into wedges
1 large red capsicum, cut into 2cm squares
1 punnet cherry tomatoes
4 small zucchini, cut into 2cm rounds
250g packet haloumi cheese, cut into 2cm cubes
1 tbsp olive oil
2 tbsp lemon juice
green salad and grilled garlic bread to serve
Brush metal skewers with oil or soak wooden skewers in cold water (for about 10 minutes) before threading the beef to help it slip off easily once cooked.
Leave a little space between the cubes of beef so that the heat can get to all sides. Placing thickish onion or capsicum pieces between the beef cubes works well to help space the beef.
Recipe courtesy of Meat and Livestock Australia