SMOKY BEEF KEBABS
SERVES 4 PREP 15 MINS COOK 10 MINS $3.40 A SERVE
700g beef blade steak, cut into 3cm pieces
2 tbsp vegetable or olive oil
1/4 cup smoky barbecue marinade
2 red onions, cut into thick wedges 2 tbsp white balsamic 1 tbsp caster sugar
2 Turkish bread rolls, split
1 baby cos lettuce, leaves separated
250g cherry tomatoes, halved 1/3 cup bought tomato or capsicum chutney
ONE Preheat a barbecue grill plate over moderately high heat. Thread beef onto skewers. Brush beef with half the oil; cook beef for 1 min each side. Brush with marinade; cook for a further 1 min each side for medium or until cooked to your liking. Transfer to a heatproof plate. Season. Cover with foil; rest for 5 mins.
TWO Meanwhile, brush onion with remaining oil. Combine balsamic and sugar in a bowl. Cook onion for 1 min each side or until browned. Brush onion with vinegar mixture; cook, basting with vinegar mixture, until tender. Toast bread rolls, cut-side down, for 1 min or until golden.
THREE Divide bread among serving plates; top with lettuce, kebabs, onion, tomato and chutney. Serve.
Soak bamboo skewers in cold water for 20 minutes before cooking to prevent scorching.