500g Quality Mark rump steaks
2 Tbsp lemon juice
1 Tbsp olive oil
mixed vegetables
1 Tbsp ground cumin
1 Tbsp paprika
1 tsp oregano
1 tsp salt
1 tsp white sugar
1/2 tsp black pepper
Mix lemon juice and oil into the diced beef.
Mix spice rub ingredients together, sprinkle over the meat and mix well until the meat is lightly coated.
Refrigerate for at least half an hour, or up to 24 hours.
Chop a selection of vegetables to alternate with the meat.
Slice courgettes into ribbons, fold and slide onto skewers.
Allow 3-4 pieces of marinated meat per skewer, threading them on alternately with prepared vegetables.
Thread the marinated meat and prepared vegetables onto the skewers.
Brush lightly with oil and barbecue or grill for 8-10 minutes, turning to brown all sides.
Serve with a seasonal salad.
This nutrition analysis is based on 6 serves (2 per serve) and doesn't include the salad.