Step: 1/9

Cut the beef into 2cm cubes.

Step: 2/9

Mix the meat cubes with 1 tbsp olive oil, the cumin and pepper, then marinate in the fridge for 1 hour.

Step: 3/9

Meanwhile wash the mint, shake dry and chop the leaves. Squeeze 2 tsp juice from the lemon, and mix with the yogurt, mineral water, mint, salt and pepper.

Step: 4/9

Wash and deseed the peppers, then cut into 2cm pieces. Peel and finely dice the garlic and shallots. Wash and halve the tomatoes.

Step: 5/9

Thread the meat cubes onto 4 wooden skewers.

Step: 6/9

Heat 1 tbsp oil in a pan. Fry the onions and garlic for 4 minutes over a low heat. Add the peppers and cook for a further 2 minutes.

Step: 7/9

Pour in the broth, add the tomatoes, and season with salt and pepper. Bake in a preheated oven at 200°C (180°C fan, gas 6) for 10 minutes.

Step: 8/9

Meanwhile, heat the remaining oil in a griddle pan. Season the kebabs with salt, and griddle for 1 minute on each side. Remove from the pan.

Step: 9/9

Add the skewers to the peppers, and bake for another 7 minutes. Serve with the mint yogurt.