Prepare the marinade: In a large mixing bowl, whisk together the olive oil, lemon juice, minced garlic, smoked paprika, ground cumin, salt, and black pepper. The mixture will look glossy and smell wonderfully aromatic — the cumin should be the most prominent scent, warm and earthy.

Marinate the beef: Add the cubed beef to the bowl and toss thoroughly until every piece is completely coated. You should see the paprika staining the meat a deep, inviting red. Cover and let it sit at room temperature for 10 minutes while you prepare the vegetables.

Prepare the skewers: Thread the beef, pepper pieces, and onion wedges onto the skewers, alternating each ingredient. Aim for a snug fit — the pieces should touch but not be squashed together. You'll notice the colours contrasting beautifully: deep red meat, bright green and red peppers, and pale purple onions.

Preheat the grill or griddle pan: Set your grill to its highest setting or place a griddle pan over high heat. Wait until it's properly hot — you should feel the heat radiating when you hold your hand 10cm above the surface. A drop of water should sizzle and evaporate instantly.

Grill the kebabs: Place the skewers on the grill or griddle pan. Cook for 4 minutes on the first side — listen for that satisfying sizzle as they hit the hot surface. The beef should develop a deep brown, slightly charred crust. Flip each skewer and cook for another 3-4 minutes for medium-rare, or 5 minutes for medium. The peppers will soften and develop blackened spots, while the onions will turn translucent and sweet.

Check for doneness: The beef should feel springy to the touch for medium-rare, or firmer for well-done. If you have a meat thermometer, aim for 52°C for medium-rare or 57°C for medium. The peppers should be tender but still hold their shape — they should not be mushy.

Rest before serving: Remove the skewers from the grill and let them rest on a warm plate for 3-4 minutes. This step is crucial — the juices will redistribute through the beef, ensuring every bite is moist. You'll notice the sizzling sounds fading as the meat settles.