Smoky steak and red pepper kebabs with herby drizzle | Sainsbury`s Magazine

Ingredients

• 2 x 250g rump steaks
• 1½ tbsp Sainsbury’s smoked paprika, thyme and garlic spice mix (from a 50g tub)
• 2 tbsp olive oil
• ¼ x 15g pack thyme, leaves only
• 1 red onion, cut into 8 wedges
• 2 sweet pointed (or regular) red peppers, deseeded and cut into 4cm chunks
• 2 large garlic cloves
• 3 tbsp finely chopped flat-leaf parsley
• 4 tbsp extra-virgin olive oil
• 15g Parmesan, finely grated