 Time to prepare: 15-20 minutes
Time to cook: under 20 minutes
Oven temperature: gas mark 7/220°C/425°F
Ingredients
(Serves 6)
4 thick lean rump or sirloin steaks, cut into 4cm (1½inch) cubes
Salt and pepper
Small handful freshly chopped sage and parsley leaves
30ml (2tbsp) olive oil
1 small focaccia bread, cut into bite-sized chunks
10-12 fresh bay leaves
1 lime, cut into 8 wedges
10-12 whole baby button mushrooms or cherry tomatoes
6 slices Parma ham or streaky bacon, rolled and cut in half lengthwise, optional
Method
In a large bowl mix together the beef, seasoning, sage, parsley and olive oil. Toss gently.
Thread the remaining ingredients, with the beef on to 6 metal or wooden skewers (which have been previously soaked in cold water for 20 minutes).
Place in a large roasting tin and roast in a preheated oven for 10-15 minutes, turning occasionally.
Alternatively, place the skewers on a foil-lined prepared barbecue and cook for 12-16 minutes turning occasionally.
Serve the skewers with a crisp green salad.
Tip
For extra speed prepare the skewers 24 hours in advance, cover and store in the refrigerator until required.
|
