Life Style Life Style : 3 x 250 g (8 oz) beef ribeye steaks, cut into 2½ cm (1 in) pieces
2 tbsp olive oil
2 garlic cloves, finely chopped
1 tsp carom seeds
1 teaspoon smoked paprika
1 red onion, chopped
1 yellow pepper, deseeded and cut into large cubes
1 red chilli, deseeded and cut into large cubes
for salad
1 red onion, cut into thin slices
1 lemon, juiced
3 ripe tomatoes, finely chopped
Handful of fresh coriander, chopped
Lemon slices, for serving 8 wooden skewers Soak in cold water for 15 minutes so that they do not burn while cooking.
Combine steak, olive oil, garlic, oregano, paprika, onion and peppers in a bowl. Season well and leave to marinate for 10 minutes.
Meanwhile, make tomato salad. Put the red onion in a bowl and cover with boiling water. Leave to soak for 5 minutes then drain. Add lemon juice and let it sit for 5-10 minutes. Add to a large bowl with the tomatoes and coriander. Add spices and mix well.
Thread meat and vegetables onto soaked skewers. Place the skewers on the hot barbecue (the barbecue is ready when the coals are white and ashy) and cook for 2 minutes on each side.
Arrange the skewers on a serving plate. Serve with lemon slices and tomato salad.
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