Ingredients

• 500g (1.1 lb) beef sirloin or rump, cut into 2.5cm (1-inch) cubes

• 1 red capsicum (bell pepper), cut into chunks

• 1 yellow capsicum (bell pepper), cut into chunks

• 1 red onion, cut into wedges

• 3 tbsp Sticky Balsamic Black Garlic

• 2 tbsp olive oil

• 2 cloves garlic, minced

• 1 tsp sea salt

• 1/2 tsp cracked black pepper

• 1 tbsp fresh rosemary, chopped

• 8–10 wooden or metal skewers

Herbed Yogurt Dip

• 200g (7 oz) Greek yogurt

• 1 tbsp Sticky Balsamic Black Garlic

• 1 tbsp lemon juice

• 2 tbsp fresh parsley or chives, chopped

• Salt & pepper to taste

Method

1. Marinate the Beef:

   • In a bowl, combine Sticky Balsamic Black Garlic, olive oil, minced garlic, rosemary, salt, and pepper.

   • Add beef cubes, toss to coat, cover, and marinate in the fridge for at least 1 hour (up to overnight for maximum flavour).

2. Prepare Skewers:

   • Thread marinated beef, capsicum, and onion alternately onto skewers.

   • If using wooden skewers, soak them in water for 30 minutes beforehand.

3. Grill:

   • Preheat grill or barbecue to medium-high heat.

   • Grill skewers for 2–3 minutes per side, basting with extra Sticky Balsamic Black Garlic, until beef is charred outside and medium-rare inside (cook longer for well-done).

4. Make the Dip:

   • Mix Greek yogurt, Sticky Balsamic Black Garlic, lemon juice, herbs, salt, and pepper in a bowl.

   • Chill until ready to serve.

5. Serve:

   • Arrange skewers on a platter, sprinkle with extra herbs, and serve with herbed yogurt dip on the side.

Tips

• For a vegetarian option, swap beef for mushrooms and halloumi.

• Add a touch of chili flakes to the marinade for extra heat.