Grilled Beef Skewers with Charred Pepper Salad and Walnut Dressing

Cut beef into 3 cm cubes and toss in a bowl with olive oil, minced garlic, dried oregano, smoked paprika, lemon juice, salt, and pepper. Let marinate for at least 15 minutes at room temperature or up to 2 hours in the fridge. Thread onto skewers, alternating with chunks of bell pepper and onion wedges.

Heat a grill or grill pan to high heat (about 200°C). Place whole bell peppers directly over the flame or under a broiler, turning every 2-3 minutes until blackened on all sides, about 8-10 minutes total. Transfer to a bowl, cover with a plate to steam for 5 minutes, then peel, seed, and slice into strips.

Lightly grease the hot grill with olive oil. Place skewers on the grill and cook at high heat (200°C) for 3-4 minutes per side, making a quarter turn each time for even charring, until the beef reaches medium doneness with a slight pink center, about 12 minutes total. Remove from heat and let rest for 5 minutes.

While skewers grill, combine charred pepper strips with diced cucumber and thinly sliced red onion in a bowl. Whisk together olive oil, lemon juice, crushed walnuts, minced garlic, salt, and pepper to make the dressing. Toss the salad with the dressing and top with crumbled goat cheese.