1. Prepare the meat

Remove the defrosted meat from the packaging and pat dry with kitchen paper.
Thread the diced fillet onto bamboo or metal skewers.

2. Sear the meat

Once ready to cook, place your grill pan over medium-high heat, drizzle in a touch of oil.
Cook the fillet skewers on one side for 2-3 minutes turn and cook for a further 2-3 minutes without touching.

3. Resting

Remove the skewers from the pan and leave to rest covered with foil in a warm place.
Serve hot with Chimichurri sauce on the side, to drizzle over the kebabs.

Chef's Tip:
Add a selection of vegetables to each kebab skewer. 1 Courgette, sliced into 1cm rounds, 1 large red Onion, cut into large chunks, 18 Cherry Tomatoes.

• Energy: 757 kJ/ 181 kcal
• Fat: 8g, of which Saturates: 3g
• Carbohydrate: 0g, of which Sugars: 0g
• Fibre: 0g
• Protein: 20g
• Salt: 0.13g

Storage: Keep frozen at -18°C or below
Defrost: Defrost in refrigerator overnight. Do not re-freeze once defrosted
Shelf life defrosted: Store in refrigerator and use within 24 hours