Photo of Beef, tomato and zucchini kebabs with chutney by WW

Beef, tomato and zucchini kebabs with chutney

7
7
5
SmartPoints® value per serving
Total Time
3 hr 50 min
Prep
20 min
Cook
30 min
Serves
4
Difficulty
Moderate
If you’ve got a busy day ahead you can marinate the meat, prepare the vegies and make the chutney the night before

Ingredients

ground cumin

1 tsp

smoked paprika

1 tsp

fennel seeds

1 tsp

dried oregano

1 tsp

garlic

1 clove(s), crushed

olive oil

3 tsp

lean beef rump steak

480 g, fat trimmed, cut into 3cm pieces (buy 600g)

baby potato

500 g

red onion

1 medium, finely choppped

brown sugar

1 tsp

red wine vinegar

2 tsp

fresh red chilli

1 whole, finely chopped

canned diced tomatoes

400 g, cherry tomatoes

zucchini

2 small, sliced thickly

cherry tomato

8 individual

oil spray

3 x 3 second spray(s)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Notes

SERVING SUGGESTION: mixed salad leaves. Soak skewers in cold water for 10 minutes to stop them from burning during cooking.

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