675g (1 1/2 lb) lean Highland Beef rump or topside steaks, cut into
2.5cm (1 inch cubes)
30-45ml (2-3tbsp) whole-grain mustard
60ml (4tbsp) reduced-calorie mayonnaise
Salt and pepper
30ml (2tbsp) olive oil
1 garlic clove, peeled and finely chopped (optional)
50-75g (2-3oz) fresh white breadcrumbs
15-30ml (1-2tbsp) freshly chopped thyme leaves
1. Thread the beef onto 6 short metal or wooden skewers (previously
soaked in water for 20 minutes).
2. In a small bowl mix together the mustard, mayonnaise and seasoning.
Brush half the mixture over the kebabs and cook according to your
preference on a prepared barbecue or preheated grill, turning once.
Halfway through cooking baste with the remaining mixture.
3. Meanwhile, heat the oil in a medium non-stick pan and fry the
garlic, breadcrumbs and thyme for 1 minute, tossing frequently until
4. Transfer the kebabs onto a warm plate, sprinkle over the breadcrumb
mixture and serve immediately with a crisp salad.