|At a glance|
|Preparation time||20 minutes + 1 hour marinating|
|Cooking time||6 - 8 minutes|
2 cups Jalna Greek Yoghurt
¼ cup olive oil
¼ cup lemon juice
1 tablespoon chopped rosemary
Salt and cracked black pepper
600g topside, cut into 3cm cubes
1 tablespoon BBQ steak seasoning
¼ cup diced roasted red capsicum
1 red onion, cut into 3cm pieces
½ each red and yellow capsicum, seeded, cut into 3cm pieces
2 small eggplant, sliced 1.5cm thick
- Combine 1 cup yoghurt, olive oil, lemon juice, rosemary, salt and pepper in a large flat dish. Add beef to yogurt and turn until well coated. Cover and refrigerate 1 hour or overnight.
- In a small bowl combine remaining cup of yoghurt and BBQ seasoning. Stir through diced red capsicum, reserving a few capsicum pieces for garnish.
- Heat the BBQ or grill to moderately high heat. Separate onion into three or four sections. Loosely thread three or four pieces of beef onto skewers alternately with onion and capsicum pieces.
- Lightly oil grill and cook skewers 6-8 minutes, turning two or three times, until the beef is medium-rare. Serve with roasted capsicum yoghurt.
Notes: Roasted capsicum is available from selected delicatessens and supermarkets or to roast your own, put whole capsicum on a baking tray lined with baking paper. Cook in a hot oven 210°C/fan forced 190°C for 20-30 minutes or until skin is blackened. Put capsicum in a heatproof bowl, cover and leave until cool. Remove peel and seeds; cut into bite size pieces. This can be done a day ahead.