Oregano beef skew­ers with cu­cum­ber & feta crum­ble

Healthy Food Guide (Australia) - - RECIPES -

Serves 4 Cost per serve $6.80 Time to make 30 min

di­a­betes friendly  500g beef rump or scotch fil­let,

trimmed, cut into 3cm pieces 2 tea­spoons dried oregano 2 medium red capsicums 1 large red onion, coarsely

chopped into 16 pieces 1 ta­ble­spoon olive oil 2 medium Le­banese cu­cum­bers, halved length­ways, thinly sliced ¹⁄³ cup lemon juice, plus

lemon zest to serve 75g re­duced-fat feta, crum­bled 8 small slices whole­grain

sour­dough 1 Place beef in a medium bowl and sprin­kle with 1½ tea­spoons of oregano. Toss well to coat. 2 Coarsely chop 1½ capsicums into 24 pieces. Thread the beef, onion and cap­sicum al­ter­nately onto 8 large me­tal or wooden skew­ers. Driz­zle beef and vegie skew­ers with the olive oil. 3 Heat a large non­stick fry­ing pan over medium­high heat. Cook the skew­ers, turn­ing, for 6–8 min­utes un­til browned, or cooked to your lik­ing. 4 Mean­while, thinly slice the re­main­ing cap­sicum. Ar­range sliced cu­cum­ber and cap­sicum on a serv­ing plate. Driz­zle with 1 ta­ble­spoon of lemon juice. Com­bine the crum­bled feta and re­main­ing oregano in a small bowl and scat­ter over the cu­cum­ber salad. 5 Trans­fer the skew­ers to serv­ing plates. Add the re­main­ing lemon juice to the hot pan and bring to the boil. Spoon the pan juices over the skew­ers and serve with cu­cum­ber salad and whole­grain sour­dough. Sprin­kle skew­ers with the lemon zest, and serve. Cook’s tip Soak the wooden skew­ers (if us­ing) for 10 min­utes in wa­ter to pre­vent burn­ing.

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