Give your barbecue a real Mediterranean flavour with sirloin, rump or topside kebabs in a herby marinade with a delicious pepper and plum tomato salsa.
Prep Time: 20 mins
Cook Time: 20 minutes
Serves: 4 people
Ingredients
450g lean sirloin, rump or topside steaks, cut into 2.5cm cubes
For the herb marinade:
1 tablespoon fresh chopped oregano or thyme
1 tablespoon freshly chopped parsley
2 tablespoons red wine vinegar
For the salsa rossa:
3 tablespoons extra virgin olive oil
3 medium plum tomatoes, skinned, deseeded and roughly chopped
100g prepared roasted red peppers in oil, drained and chopped
1 red or green chilli, deseeded and finely chopped, optional
2 tablespoons freshly chopped basil
Method
Thread the steaks onto 4 small wooden skewers (previously soaked in cold water for 20 minutes) and transfer to a shallow dish.
Mix all the marinade ingredients together and spoon over the brochettes and coat on both sides. Cover and marinate for up to 2 hours or overnight in the refrigerator.
Meanwhile prepare the salsa rossa, in a small bowl mix all the ingredients together. Season to taste, cover and transfer to a cool place.
Cook the brochettes on a prepared barbecue or preheated grill for 12-16 minutes, turning occasionally until any meat juices run clear.
Serve the kebabs on warmed Meditteranean or pitta bread with a spoonful of the salsa rossa.