Cut the beef into 3.25cm / 1.3" wide cubes.

Marinade - Mix Marinade in a bowl. Add beef. Marinate for 3 - 24 hours.

Cut capsicum and onion into 3.25cm / 1.3" wide squares.

Thread beef (reserve Marinade), vegetables and mushrooms on each skewer. I use 2 pieces of vegetables between each piece of beef. Thread loosely - don't smush together tightly (helps even cooking).

Brush kebabs lightly with Reserved Marinade (including vegetables), then drizzle with olive oil.

Cook and baste - Heat BBQ or large skillet over high heat. Add 1 tbsp oil, then when smoking, cook kebabs in batches for 2 minutes on each side until slightly charred (4 sides = 8 minutes in total), basting with Reserved Marinade as you go.

Rest and serve - Transfer to plate, cover loosely with foil and rest for 3 minutes before serving. Garnish with parsley if desired. See note for pictured Pink Dipping Sauce.