1. Soak skewers in a shallow dish of cold water for 30 minutes. Drain. 2. Place beef into a bowl with garlic, herbs and 1 tablespoon of oil. Toss to coat. Thread onto skewers. Place onto a plate. Cover. Refrigerate for 1 to 2 hours, if time permits. 3. Meanwhile, cook potatoes in a saucepan of boiling salted water for 15 minutes or until just tender. Drain. Thickly slice. 4. Combine lemon juice, mustard, sugar, remaining 1 1/2 tablespoons oil, and salt and pepper in a screw-top jar. Shake well. Place potatoes into a bowl with capsicum, onion, rocket and dressing. Toss to combine. 5. Preheat a barbecue grill on high heat until hot. Reduce heat to medium. Cook skewers, turning, for 4 minutes for medium. 6. Serve skewers with potato salad. ---------------------------------------------------------------------------
Nutrition
Ingredients
