Ingredients
1 tablespoon of wholegrain mustard
2 spring onions, finely chopped
2 cloves of garlic, crushed
juice from one orange
2 teaspoon extra virgin olive oil
1/4 cup Natvia - natural sweetener
freshly ground black pepper
700g lean rump steak, cut into 2cm chunks
1 green capsicum
300g cherry tomatoes
cooking spray
Preparation
Place the mustard, spring onions, garlic, juice from one orange, oil, Natvia and pepper into a shallow dish and stir. Add the beef and turn to coat well. Cover and place in the fridge to marinate for at least 2 hours, turning meat once in the marinade. Drain the beef, reserve the marinade. Thread the beef, capsicum and whole cherry tomatoes onto 12 small bamboo skewers. Set aside. Heat a barbbecue grill or plate on medium/high. Spray the kebabs with cooking spray. Place on the barbeque and cook for 2~3 minutes each side, brushing once with the reserved marinade. Serve.
