Beef tomato and olive kebabs

Ingredients

450 gr rump or sirloin steak
16 cherry tomatoes
16 large stoned black olives
Salt and black pepper
Crusty bread
Baste
4 tbsp olive oil
1tbsp sherry vinegar
1 crushed clove of garlic
Fresh tomato relish
1tbsp olive oil
½ red onion finely chopped
1 clove garlic chopped
6 plum tomatoes deseeded and skinned and chopped
2 pitted green olives sliced
1 tbsp chopped parsley
1 tbsp lemon juice

Method

1 trim any fat from the beef and cut into about 24 evenly sized pieces.
2 thread the meat on to 8 skewers, alternating the pieces with cherry tomatoes and olives.
3 to make the baste, combine the oil, vinegar, garlic and salt and pepper to taste in a bowl.
4 to make the fresh tomato relish, heat the oil in a small pan and fry the onion and garlic for 3-4 minutes until softened. Add the tomatoes and olives and cook for 2-3 minutes until the tomatoes are softened slightly. Stir in the parsley and lemon juice and season with salt and pepper to taste. Set aside and keep warm or leave to chill.
5 barbecue the skewers on an oiled rack over hot coals for 5-10 minutes, basting and turning frequently. Serve with the tomato relish and slices of focaccia.

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