Preparation time: 15 minutes
Cooking time: 16 minutes
600 g rump steak
1 medium red onion, cut into wedges
1 large red capsicum, cut into 2cm squares
4 small zucchini, cut into 2cm rounds
250 g packet haloumi cheese, cut into 2cm cubes
1 tbsp olive oil
2 tbsp lemon juice
green salad and grilled garlic bread to serve
1. Cut the beef into 2.5cm cubes. To make the beef kebabs, thread the cubed beef, red onion and capsicum alternatively onto small skewers.
2. To make the vegie kebabs, thread the cherry tomatoes, zucchini and haloumi alternatively onto small skewers. Combine the oil and lemon juice, then brush the mixture over the beef and vegie kebabs.
3. Preheat the barbecue char-grill plate or pan to moderately-hot before adding the beef kebabs. Let the beef kebabs cook on one side until moisture appears before you turn. Cook for 2 minutes on each side. Cook the vegie kebabs for 1-2 minutes on each side.
4. Remove the kebabs from the heat, cover loosely with foil and allow to rest for 3 minutes before serving. Serve kebabs with green salad and garlic bread.
Brush metal skewers with oil or soak wooden skewers in cold water (for about 10 minutes) before threading the beef to help it slip off easily once cooked.
Leave a little space between the cubes of beef so that the heat can get to all sides. Placing thickish onion or capsicum pieces between the beef cubes works well to help space the meat.