1 kg beef rump, cut into 3cm cubes
2 medium onions, cut into 3cm dice
2 red peppers, cut into 3cm dice
100g button mushrooms
200g thick-cut rashers smoky bacon, cut into 3cm dice
freshly ground pepper
1 cup red wine
2 garlic cloves
2 bay leaves
3 sprigs thyme
½ medium onion, roughly chopped
1 teaspoon freshly ground black pepper
Place the cubed beef in a shallow container. Add the marinade ingredients and use your hands to toss well so the beef is evenly coated. Cover with plastic wrap and leave to marinate in the refrigerator overnight.
When ready to cook, preheat your barbecue to high. Drain the marinated beef and pat it dry on kitchen paper. Thread the beef, onion, pepper, mushrooms and bacon onto skewers, alternation to your liking.
Season the shashliks lightly then grill for 8 minutes, turning them frequently, so they colour and cook evenly.
Remove the shashliks from the heat and serve with a plain pilaf.