Prepare the marinade: In a large bowl, whisk together the olive oil, yoghurt, lemon juice, minced garlic, cumin, smoked paprika, oregano, salt, and pepper. The mixture should look thick and smell wonderfully aromatic, with a rich, earthy scent from the spices.

Marinate the beef: Add the beef cubes to the bowl and toss well, ensuring every piece is thoroughly coated. You’ll see the meat glistening with the amber-coloured marinade. Cover and refrigerate for at least 2 hours, or overnight for deeper flavour. The yoghurt helps tenderise the meat gently without making it mushy.

Preheat the grill: About 20 minutes before cooking, heat your grill or grill pan to a medium-high heat (around 200°C/400°F). You should feel a strong, steady heat when you hold your hand a few inches above the grates.

Assemble the kebabs: Thread the marinated beef onto the skewers, alternating with pieces of red onion, bell peppers, and courgette. Leave a small gap between each piece so the heat can circulate evenly. The colours should look vibrant – deep red, bright orange, and green against the dark meat.

Grill the kebabs: Place the skewers on the preheated grill. Listen for a loud, satisfying sizzle as they hit the hot grates. Cook for 4-5 minutes per side, turning once, until the beef is nicely charred on the outside and the vegetables have softened slightly. The meat should feel firm but give a little when pressed.

Check for doneness: For medium-rare, use a meat thermometer to check the internal temperature has reached 52-54°C (125-130°F). For medium, aim for 58-60°C (135-140°F). The outside should be a deep, caramelised brown with distinct grill marks.

Rest and serve: Remove the kebabs from the grill and let them rest on a warm plate for 5 minutes. This allows the juices to redistribute throughout the meat. You’ll see a little juice pooling on the plate – that’s a good sign. Serve immediately while still hot and fragrant.