Grandad Peter’s Shashlik


1 kg beef rump, cut into 3 cm cubes

2 medium onions, cut into 3 cm dice

2 red peppers, cut into 3 cm dice

100 g button mushrooms

200 g thick-cut rashers smoky bacon, cut into 3 cm dice




1 cup red wine

2 garlic cloves

2 bay leaves

3 sprigs thyme

½ medium onion, roughly chopped

2 tablespoons olive oil

2 tablespoons worcestershire sauce

1 teaspoon freshly ground black pepper


Place the cubed beef in a shallow container. Add the marinade ingredients & use your hands to toss well so the beef is evenly coated. Cover with plastic wrap & leave to marinade over night in the refrigerator.

When ready to cook, preheat your BBQ to high. Drain the marinated beef & pat to dry on kitchen paper. Thread the beef, onion, pepper, mushroom, and bacon on skewers, alternating to your liking.

Season the shasliks lightly then grill for 8 minutes, turning them frequently, so they colour evenly.

Remove the shasliks and serve