2 tablespoons salt reduced soy sauce
2 tablespoons honey
1 tablespoon finely chopped fresh ginger or 1 teaspoon ground ginger
1 clove garlic, crushed
1 teaspoon grated lemon rind
1/4 teaspoon chilli flakes
500g lean rump steak, trimmed and cut into 2.5cm cubes
8 cherry tomatoes
4 mushrooms cups, cut in half
1 green capsicum, seeded and cut into 8 squares
In a shallow glass dish combine soy sauce, honey, ginger, garlic, lemon rind and chilli flakes. Mix well.
Add beef, stir to coat.
Cover with plastic wrap and refrigerate for 1 to 2 hours, stirring occasionally.
Remove beef from marinade. using four 25cm metal skewers, alternately thread beef, tomatoes, mushrooms and green capsicum.
Lightly spray grill rack with vegetable oil.
Place kebabs on grill rack in grill pan.
Grill 5cm from heat, turning and brushing with marinade 2 or 3 times, until meat is cooked and vegetables are lightly browned, about 10 minutes. Place on dinner plates and serve immediately.
Pairs Well With
Prepare mixed vegetables for kebabs by choosing vegetables with similar cooking times, then cut them into bite size pieces or lengths. Small vegetables such as cherry tomatoes are best kept whole.
Green onions, fennel, onion, eggplant, and zucchini would also be appropriate vegetables for skewering.
Metal skewers come in a variety of shapes and sizes. For best results, choose skewers that are square or flat; they will hold food more securely.
PREPARE IN ADVANCE
Marinate beef 1 day in advance. Cover and store in the refrigerator until ready to cook. Prepare vegetables 1 day in advance. Store in green 'long-life' storage bags in the refrigerator until ready to cook. Proceed as in Step 2.