Beef, tomato and zucchini kebabs with chutney
1 clove(s), crushed
lean beef rump steak
480 g, fat trimmed, cut into 3cm pieces (buy 600g)
1 medium, finely choppped
red wine vinegar
fresh red chilli
1 whole, finely chopped
canned diced tomatoes
400 g, cherry tomatoes
2 small, sliced thickly
3 x 3 second spray(s)
- 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 oven to 220°C or 200°C fan-forced. Lightly spray a baking tray with oil. Boil, steam or microwave potatoes until tender. Drain and cool for 5 minutes. Place on prepared tray. 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 saucepan 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.