Ingredients

Beef skewers

• 500g 3-star beef mince
• 1/4 cup dry breadcrumbs
• 2 tablespoons finely chopped fresh basil
• 2 garlic cloves, finely chopped
• 1 large egg, beaten to blend
• 2 teaspoons fresh rosemary, finely chopped
• 2 tablespoons olive oil, divided

Melted capsicum

• 2 yellow capsicums (400g total), thinly sliced
• 1 red capsicum (200g), thinly sliced
• 3 large truss tomatoes (550g total), halved
• 1 tablespoon red wine vinegar
• 3/4 teaspoon hot chilli flakes (optional)

Method

• Step 1 To prepare and cook the beef skewers: Prepare a barbecue for medium-high heat. In a large bowl, gently mix the mince, breadcrumbs, basil, garlic, egg, rosemary, 1 1/2 teaspoons of sea salt flakes and 1/2 teaspoon of freshly ground black pepper. Divide the mixture evenly into 8 balls (about 75g each). Gently mold an oblong-shaped meatball on each skewer, packing it tightly. The meat mixture on each skewer should be about 9cm long and 3cm diameter. Rub 1/2 tablespoon of oil over the meat. Barbecue the skewers on the flat plate, turning occasionally, for about 8 minutes, or until the beef is thoroughly browned and crusty on the outside and the centre shows no sign of pink when pierced with the tip of a knife. Transfer the skewers to a plate to rest for 3 minutes.
• Step 2 Meanwhile, to make the melted capsicum and serve: Heat a large heavy frying pan directly on the chargrill grates. When the pan is hot, add the remaining 1 1/2 tablespoons of oil. Add the capsicums and cook, stirring frequently, for about 12 minutes, or until tender. Rub the cut sides of the tomatoes over the large holes of a box grater to grate the pulp into a bowl. Discard the skins. Stir the tomato pulp and vinegar into the pan. Cook for about 6-8, or until the tomato pulp has reduced by about 2/3 and is lightly coating the capsicum. Stir in the chilli flakes, if desired. Season the sauce with salt and pepper. Place the capsicums and their sauce into a large serving bowl. Top with the beef skewers and serve.