Herby Beef Brochettes
SummerBeefMakes 12
Ingredients
- 700g rump steak
- 3 red peppers
- 2 red onions
- 3 thin courgettes
- 110g button mushrooms
- 700g firm cherry tomatoes
- Juice of one lemon
- 4 tablespoons olive oil
- 2 tablespoons good quality herbes de Provence
- Sea salt and freshly-ground black pepper
Method
Mix half the olive oil and the lemon juice with the herbs and plenty of salt and pepper.
Cut the steak into one-inch cubes (or slightly smaller), turn well in the mixture and leave in the refrigerator for at least two hours.
Cut the peppers into small chunks, the courgettes into thin slices, and quarter the onions, separating the layers.
Thread the meat and vegetables onto metal kebab skewers, brush with the remaining oil and barbecue for seven to eight minutes, or until the meat is well-browned.
From the June 2019 edition of the Churston Farm Shop recipe collection. View the original edition (PDF)