First off mix the ingredients for the marinade together in a mixing bowl: oil, tomato sauce, Worcester sauce, onion, curry powder, chutney, salt, mustard powder and a few long grinds of black pepper. Cool in refrigerator while finishing off your kebabs.
Cut the cubed meat into small square pieces of about 4 x 4 cm.
Skewer the meat with green pepper and onions alternatively until the toothpick is full.
I use about 4 pieces of meat for each toothpick. Chuck remaining meat in a sealed freezer bag and freeze for up to 2 months.
Transfer the kebabs into the marinade and cool in fridge for another 20 minutes.
Have an oven pan ready and arrange marinate kebabs in the pan, smothering the kebabs with the remaining marinade.
Cover with tinfoil and bake for 10 minutes at 200 degrees Celsius.
After ten minutes, remove the pan, give the kebabs a stir and baste with marinade in pan. Return covered to oven and bake for another 10 min.
Remove from oven, remove the foil, give it another baste and shake, return to the oven uncovered for another 5 minutes until you have beautiful golden brown kebabs.
Remove from oven. By using tongs (or a fork I guess) remove the kebabs from the pan and leave to cool.
Arrange on snack platter, serve cold with cheese and biscuits or other snacks.