Beef and sweet pepper rolls on skewers

Ingredients:

For meatloaf:

• 900 g portion of beef flank meat
• 2 tbsp grill seasoning
• 340 g canned roasted sweet red peppers, halved lengthwise
• 1 tbsp. coarsely grated Monterey Jack cheese or any semi-hard cheese (Edam, Gouda, Russian cheese)
• 1 tbsp. vegetable oil

For the spicy sauce:

• 1 teaspoon grill seasoning
• 1/2 cup natural yogurt
• 1/2 tbsp hot chili sauce
• 1/2 tbsp. Worcestershire sauce
• 1/2 tbsp chopped fresh parsley

Preparation:

1. Preheat the grill to medium. Slice the meat horizontally down the center, but don't cut all the way through. Open it like a book. Cover with plastic wrap and gently pound to a thickness of about 1 cm. Cut into 3 equal rectangles.
2. Place the rectangles on cutting boards. Sprinkle each with 1 tablespoon of meat seasoning. Arrange the peppercorns along the long edge of each rectangle.
   
   Sprinkle 1/3 cup of cheese on top and, starting from the long edge, roll each rectangle into a tight roll. Place the rolls next to each other and pierce the sides with six wooden skewers, evenly spaced.
   
   Cut the rolls between the skewers, making six skewers with three pieces of meat on each. Sprinkle the kebabs with 1 tablespoon of the remaining meat seasoning.
3. Prepare the spicy sauce: In a bowl, combine the meat seasoning, yogurt, hot sauce, Worcestershire sauce and parsley.
4. Oil the grill grates. Place the kebabs on the grill and cook, rotating, for 3 minutes per side. Serve with the sauce.