Beef steak kebabs with cauliflower rice

  • 200g bavette steak pieces
  • 1 ramiro pepper cut into 1 inch chunks
  • 1/4 red onion (use outer layers to get 1 inch pieces)
  • 1/2 large cauliflower blitzed into “rice” in food processor or grated with a fine grater.
  • 1 tbsp soy sauce
  • 2 tsp red wine vinegar
  • 1 clove garlic minced
  • 1 tbsp honey
  • 1 tsp paprika
  1. Add 1 tbsp oil and some black pepper to marinade and cover the meat. Marinade for at least 30minutes or overnight.
  2. Soak 6-8 wooden skewers in water if using (items can be grilled on a tray and turned with tongs if no skewers available)
  3. Alternate onion, pepper and beef cubes on skewer, starting and ending with onion. Use two skewers per kebab to make turning easier.
  4. Tip your blitzed cauliflower into a small enough tray so it is 1cm deep allover (any thinner and it will burn). Add the paprika and a tbsp oil and toss together with some seasoning. Put into a pre- heated oven at 200°c for 10-12 minutes, turning half way through. If you can, switch off the oven after cooking and leave for a few minutes while you cook your kebabs.
  5. Turn grill to high (or use  hot BBQ) and when fully heated, grill kebabs for 8-10 minutes, turning a couple of times until beef is done to your liking
  6. Serve kebabs with “rice”