Beef Skewers with Tabbouleh

800 grams of rump steak (fully trimmed, cut into 1.5cm cubes)

1 tablespoon of extra virgin olive oil

1 teaspoon of garam masala

1 red capsicum (seeded, cut in 1.5cm dice)

1 green capsicum (seeded, cut in 1.5cm dice)

8 wooden skewers

180 grams burghur

1 lebanese cucumber

3 large vine ripened tomatoes (seeded, diced)

1 large carrot (peeled, grated)

1 cup of fresh flat leaf parsely (finely chopped)

1 tablespoon of lemon juice

Instructions

• Toss the beef, extra olive oil and garam masla in a medium bowl
• Thread the beef, and capsicum alternately on prepared skewers.
• Place the burghur in a heat proof bowl, pour over enough boiling water to cover, set aside for 2minutes.
• Drain well, pressing out as much excess water as possible.
• Transfer to a large mixing bowl.
• Add the cucumber, tomato, carrot, parsley, lemon juice and olive oil to the burghur and stir to combine.
• Season to taste freshly ground black pepper.
• Preheat char grill pan, barbecue or non-stick frying pan over medium-high heat.
• Grill skewers for 1-2 minutes each side, or until cooked to your liking.
• Serve skewers with the tabbouli and a wedge of lemon.

Each serve of this recipe provides:

• 3.25 serves of vegetables
• 2 serves of grain (cereal) foods
• 2 serves of lean meat/alternative