You can cook these kebabs under a very hot grill or on the barbecue in the summer months.
750g sirloin or fillet steak
4 rashers bacon, halved
8 small fresh bay leaves
1 small red onion, cut into wedges through the root
Thyme sprigs, to garnish
For the glaze:
4 tablesp. clear honey
¼ teasp. cayenne pepper
2 garlic cloves, crushed
1 tablesp. Lakeshore wholegrain mustard
2 teasp. lemon juice
Salt and freshly ground black pepper
Trim any fat from the steak and cut the meat into 4cm chunks. Roll up each piece of bacon.
Mix the ingredients for the glaze together in a bowl with ½ teaspoon each of salt and black pepper. Stir in the steak and leave to marinate for 30 minutes. Meanwhile light your barbecue if using a charcoal one. Light your gas barbecue or grill 10 minutes before cooking.
Thread 4 cubes of beef, 2 bacon rolls, 2 bay leaves and 2 onion wedges onto each 25cm metal skewer. Place them on the barbecue or the rack of the grill pan and cook for 5-6 minutes, turning once or twice until the steak is nicely browned on the outside and medium-rare in the centre.
Serve immediately with the champ, garnished with the thyme sprigs
Source: Bord Bia