Beef and Crushed Olive Kebabs with Tomato Jam

Place all of the marinade ingredients into a food processor and blend to a coarse paste. Tip into a large dish.

Pound the steak between sheets of plastic wrap, then cut into long strips. Add to the olive mixture and toss to coat. Set aside, covered, at room temperature for 1⁄2 an hour or refrigerated for up to 12 hours.

Tomato jam: Heat the oil in a medium saucepan and add the onion, salt, ginger, garlic and cinnamon. Cook slowly with the lid on until very soft. Add the vinegar, brown sugar and chilli flakes and stir. Add
the tomatoes and bring to the boil. Turn down the heat to medium low and cook, uncovered until reduced and thickened to a jam consistency. Stir occasionally. Mix in the honey.

To finish: Thread the beef onto barbecue skewers. Preheat a ridged grill or barbecue and cook over a medium/high heat until mediumrare or as desired. Serve with the tomato jam. Serves 6

Flat bamboo skewers: available from specialty stores nationwide