Chefs tip - Put the skewers into a bowl of water to soak (this will stop them burning when they cook on the griddle).

1. Put the Steenbergs Cajun Ragin’ spice into a bowl, add the sliced steak and mix well, leave for 15-20 minutes to marinate.
2. Chop the peppers and onions into large chunks
3. Wash the mushrooms and leave to drain.
4. In another bowl add the flour, Steenbergs 4 Colour Peppercorn Mix and salt.
5. Pour the yeast, caster sugar, olive oil, and water in a jug and mix well.
6. Make a well in the centre of the flour and pour in the warm water mixture. With a fork make little circles in the water gradually bringing in more flour from the sides until you have a dough.
7. Flour a work surface and knead the dough until soft and elastic. Flour the mixing bowl, return the dough to the bowl, cover with a damp tea towel and leave in a warm place to rise for 30 mins.
8. Place a griddle pan on the heat.
9. Make the kebabs by alternating onion steak and peppers onto the soaked skewers, brush with a little olive oil and season with Steenbergs Perfect Salt. Cook the skewers on a high heat until coloured and cooked through. Leave in a warm place to rest.
10. Knock back the dough by kneading it for another 2 mins, divide into 8 equal portions and roll out flat with a rolling pin. Cook the flatbreads in the griddle pan on a high heat until coloured on both sides.
11. Serve the skewers and flatbreads with a mixed green salad.