BBQ’d Steak Fajita Skewers

Directions

• You can either buy multiple steaks or one huge steak it’s up to you, but whichever you need to cube the steak into bite sized pieces (something like 1.5″ – 2″ squares should do) and place in a bowl with the fajita and harissa spices.
• If you can, leave to marinade overnight, but if not, 30 mins minimum should be enough.
• In the meantime, cut the peppers into large chunks (removing the seeds and core) and then cut the red onions into 6 or 8 depending on how big they are. Best way is the cut off the top and bottom, peel them and then from the top down slice into 6 or 8 like a pie all the way down.
• Remove the marinaded steak from the fridge and then start to assemble the skewers by alternating between the meat and veg. A good starting point is onion, meat, peppers, peppers, meat, onion, etc etc and end with a mushroom on the end.
• The best way to cook these is on a kettle grill, over a medium high heat. If you’re unsure about controlling heat on a BBQ etc, then you can simply cook over hot coals turning regularly, but I would suggest you Google / YouTube the best way to do things like this as the steak will be super tender. Seal on the hot coals, then move to the cooler side and cook slightly longer and cooler until the peppers are charred and soft and the steak should be perfectly soft (rare).
• Remove from the BBQ and leave for 10 minutes to rest before either serving as is, or stripping and serving in a wrap with the usual accompaniments (guacamole, cheese, sour cream etc).