Beef, tomato & olive kebabs

serves 8
ingredients
450g/1lb rump or sirloin steak
16 cherry tomatoes
16 large green olives, pitted
For the baste
4 tablespoons olive oil
1 tablespoon sherry vinegar
1 garlic clove, crushed
salt and freshly ground black pepper
For the relish
6 plum tomatoes
1 tablespoon olive oil
1⁄2 red onion, finely chopped
1 garlic clove, chopped
1 tablespoon chopped fresh
flat-leaf parsley
1 tablespoon freshly squeezed
lemon juice
• Soak 8 bamboo skewers in cold water for at least 30 minutes to prevent
them burning.
• Using a sharp knife, trim any fat from the steak, and cut the meat into
roughly 24 evenly sized pieces.
• Thread the pieces of steak onto the skewers, alternating the beef with the
cherry tomatoes and the green olives.
• To make the baste, combine all the baste ingredients in a bowl.
• To make the relish, plunge the tomatoes in a bowl of boiling water, then
drain and transfer to a bowl of cold water. Peel off and discard the skin,
and chop the flesh.
• Heat the oil in a small pan, and sauté the onion and garlic for
3–4 minutes until softened. Add the tomatoes and cook for a further
2–3 minutes. Stir in the parsley and lemon juice, and season with salt
and pepper. Set aside and keep warm.
• Barbecue the kebabs over hot coals for 5–10 minutes, basting and
turning frequently. Serve with the relish.