Peppered Beef Steak Kebab

For the marinade:
1/4 cup tamari sauce
1 tbsp Worcester sauce
1/4 cup olive oil
1 tsp ground ginger
1 tsp Italian herb blend
1 tsp garlic powder
2 tbsp honey
1/2 tsp salt
1/2 tsp freshly ground pepper
1 tbsp lemon juice
1/4 tsp chili flakes

For the kebabs:
700g rump beef steak, diced
1/2 green, red and yellow peppers, diced
1 large red onion, sliced
1 tbsp olive oil

1. Prepare the marinade by combining and whisking all ingredients together in a bowl. Add diced steak into the bowl and mix, making sure that meat is well coated in the marinade. Cover the bowl with cling film and refrigerate for at least 30 minutes (or best overnight).

2. Once the meat has marinated, assemble the kebabs by threading the beef onto the skewers, alternating with peppers and red onions.

3. Heat a medium size frying pan over high heat with 1 tbsp olive oil. Arrange the kebab skewers in a pan, drizzle with a little more leftover marinade, sprinkle with salt & pepper and sauté for 2 minutes on each side until the meat has turned brown. Turn the heat to medium and cook for a further 10-12 minutes until cooked through (adjust the cooking time depending on how tender you prefer your steak). Rest for a couple of minutes before serving.

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