Ingredients
Serves 4600 g rump steak
1 tbsp olive oil
1 tbsp dried oregano
2 tbsp lemon juice
Italian salad:
2 Lebanese cucumbers, cut into cubes
16 cherry tomatoes, halved
1 green capsicum, seeded and cut into 2cm pieces
12 Kalamata olives
50 g mixed lettuce leaves
1 cup (60g) toasted bread croutons
ΒΌ cup olive oil
2 tbsp vinegar
Method
1. Cut beef into 2cm cubes. Toss beef cubes in a bowl with olive oil and dried oregano. Soak 8 bamboo skewers in cold water for about 10 minutes before using.
2. Thread the beef onto the skewers. Preheat the barbecue char-grill plate to moderately-hot before adding the skewers.
3. Let the beef skewers cook on one side until moisture appears before you turn. Cook for 3-4 minutes on each side. Drizzle with the lemon juice in the last minute of cooking.
4. Remove from the heat and cover loosely with foil, rest skewers for 3 minutes before serving. Serve with the Italian salad.
To make Italian salad: Toss cucumber, tomatoes, capsicum, olives, lettuce and croutons together. Pile onto 4 plates and drizzle with the oil and vinegar.
Tips
These are the best beef cuts for making kebabs : Beef fillet, rib eye/scotch fillet, sirloin, rump, round and blade. Cut the beef into 2cm cubes.
When you're threading the beef kebabs, don't pack the beef on too tightly; leave a little space between the pieces so the heat can get to all sides.
Kebabs with cubed meat take about two minutes for each of the four sides. Total cooking time is about 8 minutes. Don't turn them too often; turn them once to cook each side.