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Ingredients

700 g sirloin or scotch fillet, cut into 2 ½ cm cubes

1 red capsicum, deseeded and cut into 2 ½ cm pieces 

1 yellow capsicum, deseeded and cut into 2 ½ cm pieces 

1 red onion, cut into 2 cm pieces 

20 button mushrooms

Sea salt freshly cracked pepper 

Marinade

3 cloves garlic, finely chopped 

1 ½ teaspoons dry oregano

1 ½ teaspoons finely chopped fresh thyme leaves

1 tablespoon red wine vinegar

1 teaspoon Dijon mustard

120 ml olive oil, plus extra for greasing the BBQ grill

The sauce 

2 x 150 g pouches The Sauce by Manu, red wine sauce 

1 knob (30 g) salted butter

Method

1. Soak eight bamboo skewers in warm water for 20 minutes before using (or use metal skewers).
2. To make the marinade, place the garlic, oregano, thyme, red wine vinegar, Dijon mustard, olive oil and a pinch of salt and freshly cracked pepper in a bowl and whisk to combine. Pour the marinade over the meat cubes, then toss well and set aside to marinate for at least 1 hour or overnight, in the fridge.
3. Thread alternating pieces of the beef, red and green capsicum, mushroom and red onion onto eight skewers. Next, brush the skewers with the remaining leftover marinade and season the skewers with salt and freshly cracked pepper.

4. Heat a barbecue grill plate to medium-hot or a large chargrill pan over medium-high heat. Grease the grill with some olive oil, and cook the skewers occasionally turning for 6 – 8 minutes, or until cooked to your liking. Remove from the heat and leave to rest in a warm place for 5 minutes.
5. While the kebabs are resting, pour the French Steak Sauce by Manu into a small pan over medium heat and bring to a gentle simmer. Add the knob of butter and whisk until melted and heated through the sauce.
6. To serve, arrange the skewers onto a platter and serve with French Steak Sauce by Manu on the side.

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