Beef, zucchini and lemon kebabs

Ingredients

700 g beef sirloin

3 small or 2 large zucchini, peeled into ribbons (use a vegetable peeler or thinly slice lengthways)

2 tbsp capers, roughly chopped

2 cloves garlic, crushed

finely grated rind and juice of one lemon

1 tbsp chopped fresh rosemary leaves

2 tbsp olive oil

A mixed salad of lettuce, avocado slices, olives, and parsley leaves and bottled French dressing to serve with lemon wedges on the side.

Cut the beef sirloin into 2cm cubes. Thread the beef and zucchini ribbons alternatively onto 8 skewers with 4-5 pieces of beef on each skewer.
Combine the capers, garlic, rind, juice, rosemary and oil. Brush this mixture over the beef kebabs. Leave to marinate for 20 minutes if possible.
Preheat the char-grill plate to moderately-hot before adding the kebabs. Let them cook on one side until moisture appears before you turn. Cook for 3-4 minutes on each side. Remove from the heat and cover loosely with foil, rest kebabs for 3 minutes before serving.
Serve with salad and lemon wedges on the side.

These are the best beef cuts for making kebabs and satay - beef fillet, rib eye/scotch fillet, sirloin, rump, round and blade. Cut the beef into 2cm cubes.
Brush metal skewers with a little oil before threading the beef; this makes it easier to remove the meat after cooking. If you’re using wooden skewers soak them in cold water for a short time – to stop them from burning. Square or flat stainless steel skewers are best for cooking kebabs, while short wooden skewers are best for satay.
When you’re threading the beef kebabs, leave a little space between the pieces so the heat can get to all sides. Placing the zucchini between the cubes helps to space the meat.