Barbecued beef kebabs with capsicum relish

Serves

Prep Time

Cook Time

Ingredients

600 g rump steak

2 cloves garlic, crushed

1 tsp crushed black peppercorns

1 tbsp oil

4 roasted red capsicums, chopped

2 cloves chopped garlic

0.25 cup roughly chopped parsley leaves

1 tbsp olive oil

shreaded red and white cabbage or cabbage slaw and French dressing to serve

Cut beef into 2.5cm cubes. Thread the cubed beef onto 8 skewers with 4 to 5 pieces of beef on each skewer. Combine the garlic, pepper and oil, then brush the mixture over the kebabs
Preheat the barbecue char-grill plate or pan to moderately-hot before adding the kebabs. Let the kebabs cook on one side until moisture appears before you turn. Cook for 2 minutes on each side
Remove kebabs from the heat and cover loosely with foil. Allow the kebabs to rest for 3 minutes before serving. While kebabs rest, combine the capsicum, garlic, parsley and oil. Serve the beef kebabs with a spoonful of capsicum relish and a salad of shredded red and white cabbage or cabbage slaw tossed with a little French dressing

The best beef cuts for kebabs are sirloin, scotch fillet, rump and oyster blade steak. Cut the beef in 2cm cubes to ensure it cooks evenly
When you're threading the beef cubes onto the skewers, leave a little space between the pieces of meat so that the heat can get to all sides