Mix together 100g lean beef cut into cubes, a small peeled onion cut into pieces and half a red pepper cut into chunks. Stir in 1tsp reduced salt soy sauce, 1tsp of runny honey and 1tbs of olive oil. Cover and leave for two hours minimum in the fridge. Thread the beef and vegetable layers onto a metal skewer and grill under a hot grill, turning regularly for a total of 15 – 20 minutes until cooked. Serve with a mini wholemeal pitta and iceberg lettuce salad drizzled with Balsamic vinegar.