First, cut the bell bell pepper and the onion into pieces of about 2.5 cm, so that they are about the same size as the cheese cubes. Then chop the herbs and garlic and mix with the oil, lime juice and a little freshly ground black pepper. Put the cheese, onion and bell pepper pieces in a large bowl together with the mushrooms. Pour with the marinade and turn extensively in it to the other side. Cover the baking dish and put it in the refrigerator for 24 hours, stirring the ingredients from time to time. When the broiler is heated, finish the kebabs. To do this, put a mushroom on each (and push it all the way down), followed by a piece of onion, a piece of bell pepper and a cube of cheese. Repeat this with the remaining onion, bell pepper and cheese pieces, ending each with a mushroom. Grill the skewers for about 10 minutes, turning frequently, until lightly browned around the edges. As they turn, spread the marinade remaining in the baking dish on the skewers. Serve with Mexican tomato salsa and roasted potatoes with garlic and rosemary.
Our tip: It is best to use fresh herbs for extra flavor!
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