Beef and zucchini skewers

Ingredients

• 200g plain yoghurt
• 2 teaspoons horseradish cream
• 600g beef scotch fillet or beef rump steak, trimmed, cut into cubes
• 2 (240g) zucchini, sliced
• 2 (340g) brown onions, cut into wedges
• 2 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 2 tablespoons fresh oregano leaves

Method

1. Combine yoghurt and horseradish in a bowl. Season with salt. Cover and refrigerate.
2. Thread beef, zucchini and onion onto 8 skewers. Place in a dish. Combine oil and vinegar in a jug. Drizzle over skewers. Turn to coat. Cover with plastic wrap and refrigerate for 10 minutes to allow flavours to develop.
3. Preheat a barbecue plate or chargrill over medium heat. Cook skewers, turning occasionally, for 6 to 8 minutes or until browned and cooked to your liking. Transfer to a plate. Cover with foil. Set aside for 5 minutes to rest.
4. Sprinkle skewers with oregano. Serve with yoghurt mixture.

Notes

• You will need 8 pre-soaked skewers. Make sure you remove meat and vegetables from skewers before serving to children.

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