Marinated Sirloin Skewers

Name: Marinated Sirloin Skewers
Ingredients: potato wedges (see cook’s tip), coleslaw and mustard to serve; potato wedges (see cook’s tip), coleslaw and mustard to serve; salt and ground black pepper; potato wedges (see cook’s tip), coleslaw and mustard to serve; 15 ml /1 tbsp chopped fresh parsley; salt and ground black pepper; 2 red (bell) peppers, halved, seeded and cut into 2.5cm/1in chunks; 225 g /8 oz shallots, halved; 1 kg /2¼ lb piece of beef sirloin, trimmed and cut into 2.5cm/1in cubes; 2 cloves garlic, peeled and crushed; 7.5 ml /1½ tsp English (hot) mustard; 30 ml /2 tbsp balsamic vinegar; 90 ml /6 tbsp olive oil

Preparation info

Serves
6

Difficulty
Easy

Appears in

Wood-fired Oven Cookbook

By Holly Jones and David Jones

Published 2016

About

Sirloin is ideal to use for skewers, as there is some fat in the meat to add flavour and keep it moist in the intense heat of the wood-fired oven. Use a high-quality meat for the tastiest, most tender result; if in doubt, ask your butcher for advice.

Ingredients

90 ml /6 tbsp olive oil
30 ml /2

Main course
Gluten-free

Method

Build up the fire on the base of the oven until the temperature reaches 250°C/480°F. This will take about 60 minutes. When it is up to temperature, push the fire to the back of the oven with a metal peel or coal hook. Keep the doo