SKEWER IT!

• For kebabs, choose lean meat cut into evensized cubes or thin even strips, and weave onto skewers. Rump and sirloin are tender cuts with lots of flavour. Cheaper cuts such as blade, round or topside can also be used, but it’s best to marinate them beforehand to help tenderise the meat before cooking.

• Vegetables are perfect to accompany meat on skewers or simply on their own. Cut them the same shape as the meat so they have even contact with the barbecue when cooking. Vegetables that work well on skewers include capsicum, onion wedges (leave core intact to hold together), thickly sliced zucchini, button mushrooms, squash, eggplant, pineapple pieces and cherry tomatoes.