SMOKY BEEF KE­BABS

SERVES 4 PREP 15 MINS COOK 10 MINS $3.40 A SERVE

Homes+ (Australia) - - EASY FOOD -

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.

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