Harissa Steak Skewers with Griddled Summer Veg

It's the weekend, the sun is shining and I've prepped this while watching Saturday Kitchen.  Hubby will fire up the BBQ later and Bob's your Uncle.  Check out the Lemon Mayonnaise, it's great with any grilled meat or even better with prawns. 

Ingredients

Juice 1 lime

2 tbsp harissa

1 tbsp clear honey

4 rump steaks, cut into long thin strips.

1 red peppers, deseeded and cut into squares

1 yellow pepper, deseeded and cut into squares

1 courgette, sliced into 1 cm slices

Cherry tomatoes

Skewers, wooden or metal.

For the dip

2 ripe avocados, stoned and peeled

Juice 1 lime

100ml natural yogurt.

Method

If using wooden skewers, soak in water for 30 mins first to prevent them from burning. Combine the lime juice, harissa and honey in a large bowl. Add the beef strips and toss everything together. Leave to marinate for at least 1 hour. Meanwhile thread the peppers, tomatoes and courgette onto skewers and drizzle with olive oil and season with salt and black pepper. 

To make the dip, blitz all the ingredients together using a stick blender, then chill until needed.

Heat the barbecue or a griddle pan until smoking hot. Thread 2 pieces of beef onto each skewer, winding them around the skewer as you do, then season. Cook for 1 min on each side for medium- rare skewers, or longer if you prefer them well done. Cook the veggies at the same time Serve warm with the dip or use lemon mayonnaise, I like to use Stokes Lemon Mayo as it's zesty with tangy taste of lemons, it's  even better with seafood too.