Marinated mixed meat kebabs

Serves: 6

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• 800 gram(s) (13/4lb) trimmed steak, pork fillet, lamb or chicken thighs
• For the marinade
• 1  shallot, chopped
• 2-3tbsp olive oil
• Finely grated zest of 1 orange
• 1  garlic clove, crushed
• 2 tablespoon(s) finely chopped fresh thyme, rosemary, sage or other herb
• Freshly ground black pepper
• 1 dash(es) Tabasco sauce
• To finish
• 2  red peppers
• 2-3 medium courgettes
• 4  red onions
• 12  button mushrooms
• 2 medium aubergines
• Sea salt
• Lemon and orange quarters

Method

1. Cut the meat into 3cm (1¼in) chunks. Mix the marinade ingredients together. Place the meat in the marinade, cover and leave in the fridge for between an hour to a day.
2. Cut the vegetables into 3cm (1¼in) cubes.
3. Thread the meat and vegetables onto skewers. If you're using wooden skewers, soak them in water for at least half an hour beforehand to avoid burning. Brush the kebabs with remaining marinade and sprinkle generously with salt.
4. Cook on a well-heated barbecue, turning as needed, until the meat is done to your liking. Chicken and pork must be cooked through. Squeeze over lemon and orange juice and serve.

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