Garlic beef skewers with mustard potatoes

Garlic beef skewers with mustard potatoes

Great straight from the oven, this recipe works just as well with other meats, fish or prawns. It’s a great way to use up leftovers, too.

By , 21 September 2015
Garlic beef skewers with mustard potatoes
  • Ready in: 45 mins
  • Serves: 4
  • Price: 96p per serving
Nutritional Info
Each 100g serving contains
  • Fat med
    9.7g
    14%
  • Saturates med
    2.3g
    12%
  • Sugars low
    4.5g
    5%
  • Salt low
    0.3g
    5%
  • Energy 1051KJ 251KCAL
    13%
of your reference intake.
Typical energy values per 100g: 1051kJ/251kcal.
Ingredients
  • Asda Smart Price Beef Frying Steak, about 300g
  • 2 tbsp olive oil
  • 1 tsp red wine vinegar
  • 1 tsp mixed dried herbs
  • 1 clove garlic, crushed
  • 2 small red onions, quartered
  • 150g mushrooms, halved
  • 1 courgette, cut into 1cm slices
  • 400g baby potatoes
  • 2 tsp Asda Coarse Grain French Mustard
  • Asda Chosen by you BBQ Ketchup
Method
  • Pre-heat the oven to 200C/180C Fan/Gas 6. Soak 8 wooden skewers in cold water. Line a baking tray with baking paper. Trim any fat from the beef and discard. Cut the lean beef into 24 even pieces.

  • Lightly whisk together 1 tbsp oil and the vinegar, herbs and garlic. Add the beef and all the vegetables except the potato, and toss so all the pieces are coated. Set aside for 15 minutes.

  • Cut the potatoes into 1cm slices and add to a pan of boiling water. Bring back to the boil and simmer for 4 minutes. Drain.

  • Mix the rest of the oil with the mustard, add the potato slices and gently stir until all the pieces are coated. Spread on the lined baking tray. Cook in the oven for 20-25 minutes, until crisp and golden.

  • Pre-heat the grill. Skewer the beef, onion, mushroom and courgette pieces and grill for 8–10 minutes, turning occasionally. Serve with the mustard potatoes and BBQ ketchup.