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A tasty kebab just in time for summer.

THIS brochette, made with beef, peppers and onions, marinated in garlic, anchovy and rosemary, is taken from the menu at Aktar Islam's Fiesta del Asado restaurant.

Aktar says: "This hearty kebab is full of flavour and is ideal for barbecue season cooked on the open grill.

"This dish will impress hungry guests and is a healthy alternative to sausages and burgers."

Ingredients 6oz rump of beef cut in to 1-inch cubes (1 kebab per person) 4 tbsp olive oil 2 cloves of garlic 1 tsp smoked paprika 4 anchovy fillets 1 sprig of fresh rosemary 1 red onion cut into quarters 1 tomato cut into quarters 1 bell pepper cut in to large chunks Method Place the anchovies, olive oil, paprika and rosemary into a liquidiser and blitz.

Pour this mix over the beef, onion, tomatoes and peppers and allow to marinate in the fridge for two hours. Skewer the beef and vegetables and assemble the kebab.

Once assembled cover and leave out at room temperature for 30 minutes before you put them in the oven.

Pre-heat your grill and cook for 8 to 10 minutes, depending on how hot your grill is, and how well done you would like your meat, turn occasionally.

Allow to rest for a few minutes before serving.

Great British Menu 2011 winner Aktar Islam is chef director and co-owner of Lasan Group. Lasan Group has three venues in Birmingham, Lasan, which won won Best Local Restaurant on Gordon Ramsay's F Word, Lasan Eatery specialising in Indian cuisine and Fiesta Del Asado, an Argentinean restaurant. For more details see


Chef Aktar Islam, right, and his brochette, a healthier alternative to barbecue burgers
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Title Annotation:Features
Publication:Sunday Mercury (Birmingham, England)
Article Type:Recipe
Date:Jul 7, 2013
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