900g sirlion or rump steak
225g rindless streaky bacon
18 button onions, peeled
24 button mushroom, wiped
olive oil for brushing
salt and freshly ground black pepper
For the Marinade:
5 tbsp red wine
3 tbsp olive oil
1 tbsp tomato purée
2 shallots, finely chopped
2 garlic cloves, crushed
2 tbsp chopped fresh parsley
12 small fresh bay leaves

• Mix together the ingredients for the marinade and pour it into a non-metallic dish. Stir in the steak (cubed) cover and leave to marinate at room temperature 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 in 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.