Name: Beef and vegetable kebabs with capsicum and tomato sauce
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1
Ingredients: 750g beef rump steak, cut into 3cm pieces; 2 zucchini, cut into 2cm slices; 2 Lebanese eggplant, cut into 2cm slices; 18.20 gm olive oil; 1 garlic clove, crushed; mixed salad leaves, to serve; 9.20 gm olive oil; 1/2 small brown onion, chopped; 2 garlic cloves, crushed; 1 red capsicum, quartered, chopped; 425g can crushed tomatoes

Beef and vegetable kebabs with capsicum and tomato sauce

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Prep Time:
20 minutes

Cook Time:
25 minutes

Total Time:
45 minutes

Grill beef and veggie skewers with tasty dipping sauce for a winning final match gathering.

Ingredients:

750g beef rump steak, cut into 3cm pieces
2 zucchini, cut into 2cm slices
2 Lebanese eggplant, cut into 2cm slices
mixed salad leaves, to serve
9.20 gm olive oil
1/2 small brown onion, chopped
1 red capsicum, quartered, chopped
425g can crushed tomatoes

Instructions:

To make capsicum and tomato sauce: Warm oil in a saucepan over medium heat. Sauté onion and garlic for 3 minutes until onion is softened. Stir in capsicum and cook for an additional 3 minutes. Add tomatoes, season with salt and pepper, and cook for 8-10 minutes until thickened. Blend capsicum mixture until nearly smooth.
Thread pieces of beef, zucchini, and eggplant onto skewers in a beautiful alternating pattern. Mix oil and garlic, then generously brush it over the kebabs.
Preheat a chargrill or barbecue grill on high and then reduce the heat to medium. Cook the kebabs for 5 to 6 minutes, turning occasionally, until they are cooked to your desired level of doneness.
Present the kebabs alongside a flavorful capsicum and tomato sauce, accompanied by crisp salad leaves.

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