• 2 pound lean, tender beef, such as fillet, porterhouse or rump
• 2 teaspoons dijon mustard
• 2 teaspoons chopped fresh rosemary
• 3 tablespoon olive oil
• 1/4 cup(s) red wine freshly ground black pepper
• 1 piece red capsicum
• 16 piece (approx 200g) button mushrooms
• 14 piece skewers (pre soaked in water)

Cut beef into 2cm chunks.
Mix mustard, rosemary, oil, red wine, and pepper together.
Marinate beef for 1 hour, in the refrigerator.
Cut capsicum in half, remove seeds and dice to 2cm (¾ inch).
Wipe mushrooms clean and cut in half.
Drain excess marinade.
Thread ingredients onto skewers.
Use remaining marinade for basting during cooking.
Place kebabs on oiled barbecue grill.
Cook for 12 minutes, turning 3-4 times.