Ingredient:
500 g (1 lb) rump steak, cut into chunks
2 red onions, cut into wedges
Salt and black pepper
Olive oil, for brushing

Marinade
50 ml (2 fl oz) olive oil
50 ml (2 fl oz) port, sherry, or Marsala
2 tbsp Dijon mustard
4 Bamboo Skewers

Method:
Combine the marinade ingredients in a bowl, add the beef, and stir well. Cover and leave to marinate in the refrigerator for at least 2 hours, turning the meat occasionally.

Thread the beef and onions on to the skewers, season, and brush with olive oil. Barbecue for 2-3 minutes for medium, and 4-5 minutes for well-done.