Barbequed Beef Kebabs & Natvia Mustard Marinade

• 1 tablespoon of wholegrain mustard
• 2 spring onions, finely chopped
• 2 cloves of garlic, crushed
• juice from one orange
• 2 teaspoon extra virgin olive oil
• 1/4 cup Natvia - natural sweetener
• freshly ground black pepper
• 700g lean rump steak, cut into 2cm chunks
• 1 green capsicum
• 300g cherry tomatoes
• cooking spray

1. Place the mustard, spring onions, garlic, juice from one orange, oil, Natvia and pepper into a shallow dish and stir.
2. Add the beef and turn to coat well.
3. Cover and place in the fridge to marinate for at least 2 hours, turning meat once in the marinade.
4. Drain the beef, reserve the marinade. Thread the beef, capsicum and whole cherry tomatoes onto 12 small bamboo skewers. Set aside.
5. Heat a barbbecue grill or plate on medium/high. Spray the kebabs with cooking spray. Place on the barbeque and cook for 2~3 minutes each side, brushing once with the reserved marinade. Serve.

wholegrain mustard, spring onions, garlic, orange, extra virgin olive oil, natvia natural sweetener, freshly ground black pepper, lean rump steak, green capsicum, cherry tomatoes, cooking spray

Taken from www.epicurious.com/recipes/member/views/barbequed-beef-kebabs-natvia-mustard-marinade-51251651 (may not work)