beef, courgette and pepper kebabs

serves 4

preparation time:
10 minutes

cooking time:
15 minutes

ingredients

400g (14oz) The Co-operative British beef frying steak, cut into strips
1 small courgette, cut in rounds then halved
1 yellow pepper, deseeded and cut into chunks
juice of 1 lime
1 tbsp The Co-operative olive oil
400g (14oz) The Co-operative Charlotte potatoes, halved
2 spring onions, finely chopped
1 tbsp The Co-operative reduced-fat mayonnaise
1 tbsp The Co-operative reduced-fat Greek-style natural yogurt
2 tsp dried chives

method

Bring a pan of water to the boil, add the potatoes and cook for 10–12 minutes until tender. Drain and cool in cold water.

Meanwhile preheat the grill to medium. Thread the steak strips, courgette and pepper pieces alternately onto skewers.

Mix together the lime juice and oil with a little salt and black pepper, then brush over the kebabs. Cook, turning regularly and brushing with extra dressing, for 5–10 minutes until the meat is browned and cooked through.

Mix together the spring onions, mayonnaise, yogurt and chives with some black pepper and stir in the potatoes. Serve with the kebabs.