To make the kebabs; sprinkle the aubergine with the salt and leave for 20 minutes, before draining off the excess liquid and drying with kitchen paper.

Thread the cubes of meat, cheese, tomato and aubergine on to skewers.

For the marinade; place the vinegar, shallot and honey into a liquidiser and blend until smooth, gradually adding the olive oil.

Brush half the marinade over the kebabs and refrigerate for 30 minutes, occasionally basting with the marinade.

Cook under a medium hot grill for approximately 15-20 minutes or until cooked through, turning occasionally.

Drizzle the remaining marinade over an accompanying salad and lay the kebabs on top.

barbecuing, although just as tasty if cooked indoors.