2 courgettes, sliced into 1cm thick circles and blanched
1kg rump, sirloin or fillet steak, trimmed and cut into 2.5cm cubes
1 garlic clove, crushed
4 medium-size tomatoes, quartered
3 tablespoons groundnut oil
3 tablespoons soft butter
¼ teaspoon freshly ground black pepper
Prepare the barbecue for grilling.
Make the basting sauce.
Heat the oil, butter, garlic and pepper in a small saucepan for a few minutes. Keep the saucepan on the side of the grill to use for basting.
Make the kebabs.
Thread the meat, courgette slices and tomato pieces alternatively onto skewers and brush them with the basting sauce.
Grill the kebabs.
Grill the kebabs over a medium heat turning and basting them frequently. This should take about 10 minutes.