Ingredients
For the arrabbiata
2 tbsp olive oil
1 clove garlic, finely sliced
½ red onion, sliced
½ tsp chilli flakes
2 tbsp runny honey
1 tbsp tomato purée
200g/7oz tinned cherry tomatoes
For the kebabs
100g/3½oz fillet steak, cut into 6 cubes
2 baby courgettes, cut into 6 chunky pieces
1 orange pepper, deseeded and cut into 6 chunky pieces
1 tbsp olive oil
salt and freshly ground black pepper
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. To make the sweet arrabbiata, heat the oil in a frying pan and cook the garlic and onion until soft.
3. Add the chilli flakes, honey and tomato purée and stir together.
4. Add the tinned cherry tomatoes and simmer for 10 minutes.
5. To make the kebabs, skewer the beef, courgette then orange pepper alternately onto two presoaked wooden skewers. Rub both kebabs with the oil and season well with salt and freshly ground black pepper.
6. Heat a griddle pan until smoking. Chargrill the kebabs for two minutes on each side until brown all over.
7. Serve the kebabs on a warm plate and spoon over some of the sauce.
