A Mexican BBQ wouldn't be complete without these smoky Steak & Veggie Skewers that couldn't be easier to make!
Ingredients
2 x 225g sirloin steaks, trimmed of fat and cut into 3cm chunks
100g chestnut mushrooms, halved if large (see Tips)
1 red pepper, deseeded and cut into 2cm chunks
1 yellow pepper, deseeded and cut into 2cm chunks
1 medium courgette, cut into 2cm chunks
2 tablespoons olive oil
1 sachet Old El Paso™ Smoky BBQ Fajita Seasoning Mix
Instructions
Preheat the barbeque to a medium- high heat.
Place the steak and all the vegetables in a large shallow dish. Drizzle with the oil and sprinkle over the seasoning mix. Mix to coat well.
Thread the steak and vegetables alternately onto four long metal skewers. Cook on the barbecue for 12-15 minutes, turning every 3-4 minutes, until the steak and vegetables are tender and charred. Serve immediately.
Expert Tips
Instead of chestnut mushrooms use four baby Portobello mushrooms, each one cut into quarters.
Prepare the kebabs up to 4 hours in advance. Cover and chill in the fridge until you are ready to cook them.
