Charred vegetable and beef skewers with slaw

Instructions

1 Combine the olive oil, 1 tablespoon lemon juice, oregano and chilli in a shallow dish. Add beef and turn to coat. Cover and set aside for 10 minutes.

2 Thread the beef, capsicum, courgettes and tomatoes, alternately on 8 skewers. Heat a large chargrill pan or barbecue hotplate over high heat. Cook skewers, turning, for 5–6 minutes, or until the vegetables are tender and beef is cooked to your liking.

3 Meanwhile, combine cabbage, carrot and shallots in a large bowl. Combine the yoghurt and remaining lemon juice. Add yoghurt dressing to slaw, toss to combine. Serve skewers with slaw and brown rice.