Cattleman’s Kebab

800g beef scotch fillet, cut into 8 large chunks
500ml red wine
4 garlic cloves, sliced finely
2 tsp smoked paprika
300g butternut pumpkin, peeled cooking oil spray
salt and pepper
2 cups sugarloaf cabbage*, shredded
1 carrot, grated
¼ cup sultanas
2 red apples, diced
1 lemon juiced
¼ cup mayonnaise
2 tsp curry powder

NOTES: *Sugarloaf cabbage is a small green cabbage 

1. Combine the beef, wine, garlic and paprika, then refrigerate overnight to marinate. 
2. Slice the pumpkin ½ cm thick, then thread the beef onto large metal skewers interspersed with pumpkin. Sprinkle with cooking oil, then season with salt and pepper. Cook on a medium-hot barbecue grill for 20 minutes, turning often, until the beef is medium.
3. Meanwhile, combine the cabbage, carrot, sultanas, apple and a little lemon juice, then season with salt and pepper. Mix the mayonnaise, curry powder and remaining lemon juice. 
4. Serve the beef and pumpkin skewers with a pile of coleslaw and a drizzle of curry mayonnaise.