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Beef, Tomato and Olive Kebabs
Beef, Tomato and Olive Kebabs is a modern British recipe for a mediterranean-inspired kebab of beef, cherry tomatoes and green olives in a sherry vinegar and oil baste served with tomato relish and focaccia bread. The full recipe is presented here and I hope you enjoy this classic British version of: Beef, Tomato and Olive Kebabs.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
8
Rating: 
Tags : Sauce RecipesBeef RecipesVegetable RecipesBritish Recipes
Beef, Tomato and Olive Kebabs Classic British recipe for a barbecue dish of steak, cherry tomatoes and green olives in a sherry vinegar baste served with focaccia bread and a tomato relish.
Ingredients:
500g rump steak or sirloin steak
16 cherry tomatoes
16 large green olives, pitted
focaccia bread, to serve
To Baste:
4 tbsp olive oil
1 tbsp sherry vinegar
1 garlic clove, crushed
salt and freshly-ground black pepper, to taste
For the Fresh Tomato Relish:
1 tbsp olive oil
1/2 red onion, finely chopped
1 garlic clove, chopped
6 plum tomatoes, blanched, peeled, de-seeded and chopped
2 green olives, pitted and sliced
1 tbsp fresh parsley, finely chopped
1 tbsp lemon juice
Method:
Trim any fat from the beef and remove all sinews. Cut the mat into 24 evenly-sized pieces. Thread these pieces onto 8 skewers, alternating the meat with the cherry tomatoes and olives.
For the baste, simply combine the olive oil, sherry vinegar, garlic and seasonings in a bowl and whisk to combine. Set aside.
For the relish, heat the oil in a small pan, add the onion and fry for about 4 minutes or until soft but not coloured. Add the tomatoes and olives and cook for about 3 minutes, or until the tomatoes are slightly softened. Stir in the parsley and lemon juice and season to taste with salt and black pepper. Set aside to keep warm or allow to cool then chill in the refrigerator.
To cook the kebabs, place the skewers on an oiled barbecue rack over hot coals. Cook for between 5 and 10 minutes (depending on how you like your beef done), turning the kebabs frequently and basting with the baste mixture as you do so.
Serve immediately, accompanied by the tomato relish and slices of focaccia bread.
