Beef Kushiyaki (Japanese Beef Skewers)

Take 300 g beef steak and cut off the fatty part. Cut the meat into 3cm square pieces (1¼ inches) and the fat into small cubes.
Place the pieces of beef and fat in a bag and add ½ tbsp toasted sesame oil, 1 bay leaf, 1 tbsp sake, 1 tbsp mirin, ⅛ tsp ground white pepper, 1 tbsp grated apple, ¼ tsp salt, 1 tbsp Worcestershire sauce, 1 tsp oyster sauce, 1 tsp garlic and ½ tsp ginger root. Massage until all the seasonings are evenly distributed and the meat is evenly covered, then marinate in the fridge for at least 30 mins.
Once the beef has finished marinating, preheat grill on medium-high for 5-10 minutes. While you're waiting for it to heat up, push the beef onto skewers alternating between the meat and fat. Place the skewers onto a wire rack with foil underneath. Sprinkle with 2 pinches sea salt and 2 pinches ground black pepper and place under the grill for 5 minutes.
Turn the skewers over and sprinkle with another pinch of coarse salt and black pepper. Grill for 4 minutes.
Once cooked through and slightly charred, remove from the grill.
Sprinkle with a pinch of Japanese chili powder (shichimi togarashi) and a squeeze of lemon juice (optional).
Enjoy!