For the kebabs:
600g sirloin steak
1 red onion
1 red capsicum, seeds removed
1 yellow capsicum, seeds removed
6 baby potatoes, par-boiled and halved
8 small button mushrooms
½ cup Genoese pesto drizzle, plus extra to garnish Italian parsley
2 cloves garlic, crushed
1 red chilli, seeds removed and finely chopped (optional)
For the salad:
large bunch watercress, leaves picked
1 avocado, peeled and cut into chunks
2 radishes, sliced thinly
1 spring onion, sliced
¼ cup toasted almonds, roughly chopped
handful parsley leaves
¼ cup Extra Virgin Olive oil
1 tablespoon white wine vinegar
1 teaspoon sugar
salt and pepper to taste

1 Cut steak into 4 cm cubes and season with salt and pepper. Cut onion and capsicum into similar-size chunks.

2 Place steak and vegetables in a large dish with pesto, garlic and chilli (if using) and toss gently to coat.

3 Alternately thread steak, onion, peppers, potatoes and mushrooms onto metal skewers, reserving any extra pesto marinade.

4 Spray a hot grill pan or BBQ plate with oil and place skewers on. Cook in batches, turning and basting occasionally with reserved marinade, for 6-8 minutes or until beef is medium-rare and vegetables are tender-crisp.

5 Remove to a large plate or tray and tent with foil; let stand for 5 minutes. Meanwhile, make salad.

6 Combine watercress, avocado, radish, almonds, spring onion and parsley in a serving bowl. Mix olive oil, vinegar, sugar, salt and pepper and toss through salad.

7 Serve kebabs with watercress salad, drizzled with Genoese Pesto Drizzle.