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