Barbecue - Kebabs
When making kebabs for the barbecue, the important things to bear in mind is that all the ingredients should cook at around the same time and keep their heat to roughly the same proportions. As an example, the current tendency to thread cherry tomatoes onto kebabs looks lovely but anybody who has ever got a mouthful of one, still volcanically hot on the inside while the rest of the kebab is just pleasantly heated, can tell you that they are a bit of a liability!
Cut the beef into 2 cm chunks. Mix the mustard, rosemary, olive oil, red wine, salt and pepper together and marinate the beef for an hour. Drain excess marinade from the beef then thread it with the pepper and mushrooms onto the skewers. Place kebabs on a hot barbecue grill and cook for 12 minutes, turning three or four times. Alternatives to the vegetables could include aubergine, brushed with oil before use, or courgettes. They can be brushed with a little oil in which a garlic clove has been crushed, if you're sure all your guests enjoy garlic. Barbecue kebab photograph by jeff_leigh, used under a creative commons attribution licence.
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