These marinated Beef, Tomato and Zucchini Kebabs were a breeze to prepare, cook and devour complimented with a sweet, slightly spicy chutney that screamed homemade... jar chutney is so boring. The pungent spices used in the marinade surprisingly matched each other creating a really enjoyable flavour on the tender beef.
Served with Smashed Potatoes and a green salad - I would definitely recommend these at your next barbecue.....
Beef, Tomato and Zucchini Kebabs with Chutney
(recipe sourced from WW 1 Recipe 3 Ways Cookbook)
ProPoints per serve: 7
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon fennel seeds
1 teaspoon dried oregano
1 garlic clove, crushed
3 teaspoons olive oil
600 grams lean beef rump, fat trimmed and cut into 3cm pieces
500 grams baby chat potatoes
1 red onion, finely chopped
1 teaspoon brown sugar
2 teaspoons red wine vinegar
1 small fresh birdseye chilli, deseeded if desired, finely chopped
400 gram can cherry tomatoes
2 small zucchini thickly sliced
8 cherry tomatoes
Place cumin, paprika, fennel, oregano, garlic and half the oil in a large glass or ceramic dish. Add beef and turn to coat. Cover and refrigerate for 3 hours.
Preheat the oven to 220 degrees Celsius or 200 degrees Celsius fan forced. Lightly spray a baking tray with oil. Boil, steam or microwave potatoes until tender. Drain and allow to cool for 5 minutes. Using a potato masher gently press potatoes until lightly crushed. Lightly spray with oil and bake for 20 minutes or until golden.
Meanwhile, heat remaining oil in a small suacepan over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add sugar, vinegar and chilli and cook, stirring, for 1 minute. Add canned tomatoes and bring to the boil. reduce heat and simmer, uncovered, for 10 minutes or until chutney is thick.
Thread beef, zucchini and fresh cherry tomatoes onto 8 wooden skewers (see note). Preheat a chargrill or barbecue over medium high heat. Lightly spray skewers with oil and cook, turning occasionally, for 3 - 4 minutes each side or until cooked to your liking.
Serve skewers with crushed potatoes and tomato chutney.
Note: Soak skewers in cold water for 10 minutes to stop them burning during cooking.
(Click here for a printable version of this recipe)