Everyone loves a late-night kebab, but these are a fair bit more classy than a greasy doner on the way home from the pub. Quick to prepare and easy to cook, but packed with flavour, they are the perfect campsite cuisine

Ingredients (For 4 kebabs)

800 g of beef (rump steak or tender cuts)
1 red onion
1 green pepper, 1 yellow pepper, 1 red pepper
4 to 6 Paris mushrooms
10cl of olive oil
Salt to taste
Espelette pepper
Salad
4 pitta bread (optional)

Method
Wash and dice the peppers, do the same with the onion, cut the mushrooms in half and chop the meat into 2.5 cm cubes. Assemble the brochettes along a wooden skewer, alternating the ingredients. Marinate the brochettes in a dish for about an hour, with a little olive oil and a pinch of Espelette pepper.

To cook the brochettes: Heat the grill and salt the brochettes. Place the brochettes on the grill for two to three minutes on each side. Dish them up on a plate with some salad or remove from the skewers and serve in a lightly toasted pitta bread. Drizzle some of your favourite hot sauce over it for that authentic kebab shop feel.

Chef's tip
Never add salt to a marinade, or you will cause the food to lose its natural juices (meat, fish, vegetables)