Provençal Beef Brochettes
SummerBeefServes 4
Ingredients
- 700g rump steak, cut into two-centimetre cubes
- 1 tablespoon herbes de Provence
- 2 large garlic cloves, peeled and finely grated
- 3 tablespoons olive oil
- Juice of one lemon
- 1 teaspoon sea salt
- 2 small courgettes
- 24 cherry tomatoes
- 1 large onion
- 2 red peppers
Method
Place the herbs, garlic, oil, lemon juice and salt in a bowl and mix well. Add the beef cubes, turn well to coat, cover and refrigerate for two hours.
Cut the courgettes into slices the thickness of a pound coin and the peppers into pieces the same size as the beef cubes.
Peel the onion, halve laterally, then place each half cut side down on a work surface, make three vertical cuts in each and separate the segments.
Thread the meat and vegetables alternately onto metal skewers, always ensuring there is a piece of onion next to each chunk of beef.
Barbecue for five minutes, brushing with any left-over marinade halfway through.
From the July 2019 edition of the Churston Farm Shop recipe collection. View the original edition (PDF)