Australian Beef and Potato Kabobs

with Homemade Ketchup

4 Servings

Kabobs

• 1 pound Australian beef round, diced
• 1 teaspoon thyme leaves
• 12 baby or small fingerling potatoes
• 1 red pepper, seeded and cut into large squares
• 1 green pepper, seeded and cut into large squares
• olive oil
• salt and freshly ground pepper, to taste
• skewers
  

Ketchup

• 1 tablespoon olive oil
• 1 clove garlic, crushed
• 1 small onion, chopped
• 1 tablespoon tomato paste
• 4 large ripe (or canned) tomatoes, peeled and diced*
• 2 tablespoons red wine vinegar
• 2 teaspoons sugar
• sea salt and black pepper, to taste

Optional, to Serve

• bread
• green salad

Method

1. To prepare the ketchup, heat oil in saucepan, add garlic and onion and cook, stirring, until onion is softened. Add tomato paste and cook 1 minute or until color changes. Add remaining ketchup ingredients and bring to a boil. Reduce heat and simmer until mixture thickens. Set aside or refrigerate, covered, until ready to serve.
2. To prepare the kabobs, season meat with salt, pepper and thyme. Boil or microwave potatoes until just cooked but still firm. When potatoes are cool enough to handle, thread meat, potatoes and peppers alternately onto metal skewers. Brush generously with olive oil.
3. Barbecue or grill kabobs, turning and brushing with oil as necessary, until meat is cooked as desired. Medium rare will be the most tender and moist.

* Chef’s Note: To peel tomatoes, plunge into boiling water for 1-2 minutes or until the skin easily peels off.