PREP TIME: 30 mins, plus time to marinate beef and soak the wooden skewers (ideally overnight)
COOK TIME: 5 minutes
RECIPE BY: Chef Jenna White at Brett Schneider's Baking & Cooking School
SERVES: 4

Ingredients
Marinate  

• 1/3 cup Worcestershire sauce  
• 1/3 cup balsamic vinegar 
• 1/3 cup olive oil 
• 2 cloves garlic, crushed 
• ½ tsp red pepper flakes 
• 2 Tbsp honey  
• Salt and pepper - to taste 
• 1 tsp vegemite – optional  

Your choice of: 

• Button mushrooms  
• Red onion 
• Capsicums – Large chunk  
• Courgette – Ribbons 
• Cherry tomatoes  

• 300g Green Meadows diced beef  
• Kebab skewers – soaked overnight  

Method: 

THE NIGHT BEFORE
If using wooden skewers, soak in water overnight.

In a mixing bowl, combine all the marinate ingredients together. Add the beef and allow to marinate for at least 1 hour.

ON THE DAY

Prepare the vegetables of your choice but cutting the capsicums and red onion into large dice and the courgettes into ribbons. 

Once ready, thread the beef and vegetables onto the pre-soaked skewers. Best to soak these overnight to avoid burning.  

Place onto the BBQ or a grill pan and give around 1-2 minutes, depending on size on each side. This will also depend on your desired doneness.  

When ready, serve hot.