Beef Kebabs in a honey mustard glaze

You can cook these kebabs under a very hot grill or on the barbecue in the summer months.

Ingredients:
750g sirloin or fillet steak
4 rashers bacon, halved
8 small fresh bay leaves
1 small red onion, cut into wedges through the root
Thyme sprigs, to garnish

For the glaze:
4 tablesp. clear honey
¼ teasp. cayenne pepper
2 garlic cloves, crushed
1 tablesp. Lakeshore wholegrain mustard
2 teasp. lemon juice
Salt and freshly ground black pepper

Method:
Trim any fat from the steak and cut the meat into 4cm chunks. Roll up each piece of bacon.

Mix the ingredients for the glaze together in a bowl with ½ teaspoon each of salt and black pepper. Stir in the steak and leave to marinate for 30 minutes. Meanwhile light your barbecue if using a charcoal one. Light your gas barbecue or grill 10 minutes before cooking.

Thread 4 cubes of beef, 2 bacon rolls, 2 bay leaves and 2 onion wedges onto each 25cm metal skewer. Place them on the barbecue or the rack of the grill pan and cook for 5-6 minutes, turning once or twice until the steak is nicely browned on the outside and medium-rare in the centre.

Serving Suggestions
Serve immediately with the champ, garnished with the thyme sprigs

Serves 4

Source: Bord Bia