Beef skewers with italian salad

Ingredients

600 g rump steak

1 tbsp olive oil

1 tbsp dried oregano

2 tbsp lemon juice

Italian salad

2 Lebanese cucumbers, cut into cubes

16 cherry tomatoes, halved

1 green capsicum, seeded and cut into 2cm pieces

12 Kalamata olives

50 g mixed lettuce leaves

1 cup (60g) toasted bread croutons

0.25 cup olive oil

2 tbsp vinegar

Cut beef into 2cm cubes. Toss beef cubes in a bowl with olive oil and dried oregano. Soak 8 bamboo skewers in cold water for about 10 minutes before using
Thread the beef onto the skewers. Preheat the barbecue char-grill plate to moderately-hot before adding the skewers
Let the beef skewers cook on one side until moisture appears before you turn. Cook for 3-4 minutes on each side. Drizzle with the lemon juice in the last minute of cooking
Remove from the heat and cover loosely with foil, rest skewers for 3 minutes before serving. Serve with the Italian salad
To make Italian salad: Toss cucumber, tomatoes, capsicum, olives, lettuce and croutons together. Pile onto 4 plates and drizzle with the oil and vinegar

These are the best beef cuts for making kebabs - Beef fillet, rib eye/scotch fillet, sirloin, rump, round and blade. Cut the beef into 2cm cubes
When you're threading the beef kebabs, don't pack the beef on too tightly; leave a little space between the pieces so the heat can get to all sides
Kebabs with cubed meat take about two minutes for each of the four sides. Total cooking time is about 8 minutes. Don't turn them too often; turn them once to cook each side