For these kebabs I’ve simply taken all the essential ingredients from that classic French stew and threaded them on to skewers ready for barbecuing. They take a little time to prepare, but they can be done in advance and are very quick to cook once you’re ready to eat.
Serves 6
900 g (2 lb) sirloin or rump steak, cut into 4 cm (1½ in) cubes
225 g (8 oz) rindless smoked streaky bacon
18 button onions, peeled
24 button mushrooms, wiped
olive oil for brushing
salt and freshly ground black pepper
For the marinade
5 tablespoon red wine
3 tablespoons olive oil
1 tablespoon tomato purée
2 shallots, finely chopped
2 garlic cloves, crushed
2 tablespoons chopped fresh parsley
12 small fresh bay leaves
12 x 25 cm (10 in) flat metal skewers
Mix together the ingredients for the marinade and pour it into a non-metallic dish. Stir in the steak, cover and leave to marinate at room temperature for 2 hours or in the fridge overnight.
The next day stretch the bacon rashers on a board with the back of a knife. Cut each rasher in half and roll up tightly.
Drop the button onions into a pan of boiling water and cook for 2–3 minutes until just tender. Drain and refresh under cold water.
Thread the cubes of beef, the onions, bacon rolls, mushrooms and bay leaves from the marinade alternately on to the skewers. Brush the mushrooms and the onions with a little extra olive oil and then season the kebabs well with salt and pepper.
Barbecue the kebabs over medium-hot coals for 6 minutes, turning and basting with the leftover marinade now and then.