Ingredients for 8 servings

1 tsp oregano
1 tsp smoked paprika
2 garlic cloves, finely chopped
2 tbsp olive oil
3 x 250g (8oz) beef ribeye steak, cut into 2½cm (1in) pieces

For the salad:

1 lime, juiced

1 red onion, thinly sliced
1 red pepper, deseeded and cut into large cubes

1 yellow pepper, deseeded and cut into large cubes
3 ripe tomatoes, finely chopped
handful fresh coriander, chopped
lime wedges, to serve

Directions

Soak 8 wooden skewers in cold water for 15 minutes to prevent them burning during cooking.

Put the steak, olive oil, garlic, oregano, paprika, onion and peppers in a bowl. Season well and leave to marinate for 10 minutes.

Meanwhile, make the tomato salad. Put the red onion into a bowl and cover with boiling water. Leave to soak for 5 minutes then drain. Pour over the lime juice and leave to stand for a further 5-10 minutes. Transfer to a large bowl along with the tomatoes and coriander. Season and mix well.

Thread the meat and vegetables onto the soaked skewers. Place the skewers onto a hot barbecue (the barbecue is ready when the coals are white and ashen) and cook for 2 minutes on each side.

Arrange the skewers on a serving plate. Serve with lime wedges and the tomato salad.