Begin by cutting the pepper and onion into even-sized pieces, about 1 inch (2.5 cm) square, to match the size of the cubes of cheese.
Then chop the herbs and garlic quite finely and combine them with the oil, lime juice and some freshly milled pepper. Now place the cheese, pepper, onion and mushrooms in a large, roomy bowl and pour the marinade over them, mixing very thoroughly. Cover and place in the fridge for 24 hours, and try to give them a stir round every now and then.
The next day, begin by making the salsa. Place the tomatoes in a bowl, pour boiling water over them, then after 1 minute drain them and slip off the skins (protecting your hands with a cloth if you need to). Now cut each tomato in half and hold each half in the palm of your hand, cut side up, then turn your hand over and squeeze gently until the seeds come out – it's best to do this over a plate or bowl to catch the seeds! Now, using a sharp knife, chop the tomatoes into approximately ¼ inch (5 mm) dice straight into a serving bowl.
Next, de-stalk the chilli, cut it in half, remove the seeds and chop the flesh very finely before adding it to the tomatoes. Add the chopped onion, coriander and lime juice, and season with salt and pepper. Give everything a thorough mixing, then cover and leave on one side for about an hour before serving. When you're ready to barbecue the kebabs, take the two skewers and thread a mushroom on first (pushing it right down), followed by a piece of onion, a piece of pepper and a cube of cheese. Repeat this with more onion, pepper and cheese, finishing with a mushroom at the end.
Place the kebabs over hot coals, turning frequently till they are tinged brown at the edges – about 10 minutes. Brush on any leftover marinade juices as you turn them. Serve with the salsa.