Summer might be over but you can still fire up the BBQ and whip up these delicious skewers, plus, the NEW Colman’s Horseradish Sauce is to die for (I’m plowing through it by the jar-full!)
TANGY BBQ BEEF SKEWERS
- 2 tablespoons olive oil
- 1 clove garlic, crushed
- 2-3 fresh thyme sprigs
- 400-500 gms diced lean Beef
- 24 button mushrooms
- 1 diced coloured peppers
- Half red onion, diced
- 24 cherry tomatoes
- 2 tablespoons Colman’s horseradish
- ¼ cup plain yogurt
- ½ teaspoon Sumac spice or similar
Pre-heat the oven to 190 degs or pre-heat the BBQ to medium heat.
In a large bowl combine the oil, garlic and thyme leaves add the diced beef, mushrooms, peppers, onion and cherry tomatoes and toss gently to coat all the ingredients. Thread onto metal or pre-soaked bamboo skewers alternating between the meat and vegetables. Combine the horseradish with the yogurt and spice.
Arrange the skewers on a lined baking tray and cook for 10 minutes then spoon over the horseradish mix and cook a further 5 minutes until golden and tender. Alternatively grill the skewers for 8 minutes then brush over sauce and cook a further 5 minutes until golden.
Substitute the beef for chicken or even salmon fillet pieces for a change.