Oregano beef skewers with cucumber & feta crumble
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.