Beef Shish Kebabs

30 Bite sized beef cubes
3-5 garlic cloves, crushed or chopped
1 small onion, chopped
Black peppercorns
1 cup red wine
2 green peppers
1/2 cup sunflower oil
Large watertight plastic bag
Wooden skewers

Put all ingredients, except the green peppers, the beef and the peppercorns, in a dish and mix by hand. The consistency should be quite thin, and this marinade should be used immediately.
Try not to chop the onion too small, as it makes it harder to remove once you take the beef out of the marinade later on.

Next, add the beef and marinade to the large bag and tie.

Move the meat around inside the bag by squeezing, to make the meat absorb the marinade. Leave at room temperature for 2 hours.

When meat has marinated, pour the whole mixture into a bowl again, and give it a final mix.

Next, the pepper needs to be cut into medium sized pieces. Then thread the beef, pepper and on to the skewers, separating each piece of meat with a piece of pepper.

Repeat until you have enough kebabs, which should look as above. Push a few whole black peppercorns into the meat for added flavour.

Put the kebabs over a medium flame on the barbecue, turning regularly.

They should start turning golden brown. Be careful not to have them over too high a heat, as this will burn the outside and leave the inside uncooked.

Check that the kebabs are cooked by cutting a slit into the centre of one piece of meat, and checking that there are no pink-red areas left.

Serve with salad or potato salad (or both!)