Marinated mixed meat kebabs

800g (13/4lb) trimmed steak, pork fillet, lamb or chicken thighs

For the marinade

1 shallot, chopped

2-3tbsp olive oil

Finely grated zest of 1 orange

1 garlic clove, crushed

2tbsp finely chopped fresh thyme, rosemary, sage or other herb

Freshly ground black pepper

Dash of Tabasco sauce

To finish

2 red peppers

2-3 medium courgettes

4 red onions

12 button mushrooms

2 medium aubergines

Sea salt

Lemon and orange quarters

If using chicken go for thighs as they grill well and have lots of flavour, rather than chicken breasts

In short	Serves: 6 people Course: Main
Nutrition (per portion)	280 calories 12g fat (4g saturates)

Method

1 Cut the meat into 3cm (1¼in) chunks. Mix the marinade ingredients together. Place the meat in the marinade, cover and leave in the fridge for between an hour to a day.

2 Cut the vegetables into 3cm (1¼in) cubes.

3 Thread the meat and vegetables onto skewers. If you're using wooden skewers, soak them in water for at least half an hour beforehand to avoid burning. Brush the kebabs with remaining marinade and sprinkle generously with salt.

4 Cook on a well-heated barbecue, turning as needed, until the meat is done to your liking. Chicken and pork must be cooked through. Squeeze over lemon and orange juice and serve.