BEEF AND COURGETTE KEBABS

1 (2 lb) rump, sirloin, or fillet steak
2 courgettes (zucchini)
3 tablespoons groundnut oil
3 tablespoons soft butter
1 garlic clove, crushed
1/4 teaspoon freshly ground black pepper
4 medium-size tomatoes, quartered

Trim the meat and cut into 1-inch cubes.

Slice the courgettes into circles about 1/2-inch thick. Blanch them in a pan of boiling water for 30 seconds. Drain well.

Prepare the barbecue for grilling.

Place the oil, butter, garlic and pepper in a small saucepan and heat gently for a few minutes. Keep the pan on the side of the grill for basting.

Thread the meat cubes, courgette slices and tomato pieces alternatively on to skewers and brush with the garlic oil.

Grill over medium to high heat, turning and basting frequently, for about 10 minutes or until cooked to the desired degree.

Servings: 4
Source: The Barbecue Book: Burgers to Banquets by Jim Marks