Cut the beef into 2-3cm cubes and place the meat in a large bowl. Finely chop the garlic, parsley and chives and add to the meat. Add a dash of oil and season with salt and pepper, then cover and leave to marinate for an hour in the fridge or cool box. If you are using wooden skewers soak them in cold water for half an hour to avoid them breaking during cooking.
Pre-heat your BBQ for 2-4 minutes on a medium heat with the BBQ Grill Plate in place and cook the red peppers until blackened. Let the blackened peppers rest for 10 minutes in a sandwich bag before carefully removing the black skin and seeds from the peppers, then finely dice the peppers. Peel the cucumbers, cut them in half, remove the seeds and cut into cubes. Cut the feta into cubes, finely slice the spring onions and the red onion.
Make a dressing of the honey, oil, red wine vinegar and some salt & pepper. Put everything in bowl and pour the dressing over then set aside while you cook the skewers.
Dice the onion into chunky pieces roughly the same width as the beef then thread with the beef equally between the skewers. Add a drizzle of oil to the Grill then add the skewers and cook for 4-5 minutes (longer if you like your beef well done) on the grill, turning regularly.
Serve the skewers with the roasted red pepper salad.