The wonderful flavours in these kebabs make them a cut above the usual barbecue food.
In a food processor, blend the peppercorns, garlic, ginger, orange zest, spring onions and chilli into a paste. In a large bowl, combine the honey, soy sauce and oils with the paste. Season to taste. Pour over the beef and the mushrooms and allow to marinate for at least 4 hours of preferably overnight.
Soak 8 bamboo skewers in water for 30 minutes to prevent them from burning. Onto each skewer, thread a cherry tomato, followed by a bay leaf, a cube of beef and a button mushroom, and repeat this order once more until the skewers are full. Brush each kebab with the marinade.
Cook on a barbecue, under a grill or in a griddle pan for 3-4 minutes each side, or until the beef is cooked to your liking, basting with the marinade juices from time to time. Serve immediately.
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