Steak, Mushroom and Potato Kebabs

(SERVES 4)

• 450 g/1 1b lean tender rump steak, trimmed of any fat and cubed
• 15 ml/1 tbsp olive oil
• 10 ml/2 tsp red wine vinegar
• 5 ml/1 tsp dried oregano
• 1.5 ml/ ¼ tsp cayenne
• Salt and freshly ground black pepper
• 16 whole, waxy new potatoes, scrubbed
• 16 button mushrooms
• 8 cherry tomatoes
• 15 g/ ½ oz/1 tbsp low-fat spread, melted

To serve:

• Garlic Bread
• Mixed Salad

Put the meat in a dish with the oil, vinegar, oregano, cayenne and a little salt and pepper. Toss and leave to marinate for at least 1 hour. Meanwhile, cook the potatoes in boiling, lightly salted water until just tender. Drain, rinse with cold water and drain again. Thread the meat, potatoes and mushrooms on eight soaked wooden skewers. Finish each with a cherry tomato. Place on a grill (broiler) rack. Brush with any remaining marinade then with the low-fat spread. Grill (broil) until golden and the meat is cooked to your liking, brushing with any remaining low-fat spread during cooking. Serve with Garlic Bread and Mixed Salad.