First is to light the barbecue if using or the char grill. Best to cook on the barbecue when the coals are greying in colour. Make the marinade, place olive oil, chopped rosemary, garlic and wholegrain mustard into a small bowl and mix with salt and milled pepper.
For the chicken, thread onto skewers with the red onion and green pepper. Cook the sausages and the chicken kebabs first as they will take a little longer before adding the rump steaks. Brush the meats with the rosemary and mustard every so often as they cook and making sure to turn so they cook nice and evenly.