(4 to 6 portions, 25 minutes)

  • 60 ml olive oil
  • 30 ml red wine vinegar
  • 3 cloves of garlic, chopped
  • 30 ml wholegrain mustard
  • 2 chillies, chopped
  • 600 g rump steak, cut into strips
  • 8 to 12 kebab skewers
  • salt and freshly ground black pepper
  • 6 tortillas, cooked according to instructions on packet
  • 250 ml yoghurt
  • handful of rocket leaves

To make the marinade, mix olive oil, vinegar, garlic, mustard and chillies in a small bowl. Thread steak strips onto skewers. Pour marinade over meat and leave for 10 minutes. Heat a griddle pan until piping hot - it must literally be smoking. Fry kebabs for about 3 minutes on each side, or longer if you prefer. Season well with salt and pepper. Serve hot with fried tortillas, yoghurt and rocket.