Thread the beef, mushrooms, onions and capsicum alternatively onto the skewers. Brush skewers with oil and oyster sauce and season.
Heat a char-grill pan or barbecue over medium-high heat. Cook kebabs for 8-10 minutes, turning often, or until lightly charred and cooked through. Rest on a plate loosely covered with foil for 5 minutes.
Serve beef kebabs with Asian greens, rice, coriander, extra green onions and chilli, if desired.
You can dice your own beef using rump, sirloin, scotch fillet or eye fillet.
Resting the kebabs ensures maximum tenderness and locks the juices into the beef.
You could also use beef mince in this recipe – roll mince into balls or kofta shapes.
Use microwave rice of your choice to save time.
Leftover kebabs can be removed from the skewer and added to a salad or wrap for a delicious lunch.