Method
1. Mix the marinade ingredients together, making sure to crush them so that the flavours are released. Add the beef cubes and coat well with the marinade. Cover with plastic and refrigerate for up to 24 hours.
2. Place the prepared vegetables and chorizo sausage on a tray. Cover with a little olive oil and add the marinated beef.
3. Oil the skewers so the cooked food will come off easily. Alternate the ingredients along each skewer, starting with the sausage, then the beef and vegetables. Finish with the sausage. (Tip: use metal skewers as they won't burn on the barbecue.)
4. Put the kebabs straight onto a hot barbecue, then turn the heat down so that they char on the outside and cook gently all the way through. (Tip: add the marinade to baste the meat while it's cooking, but never add the cooked meat back to the marinade.)
5. Use tongs or a cloth to turn the kebabs. When the kebabs are ready, pull the handles of the skewers away from the heat to allow them to cool.
6. Serve the kebabs on a bed of fresh green salad.