Cut the meat into 2 cm cubes and put them in a bowl.
Crush the peppercorns by putting them in a plastic bag and pounding them with the bottom of a cup.
Sprinkle the meat with the crushed peppercorns, thyme, and rosemary, drizzle with olive oil, mix, cover, and let marinate for 1 hour in the refrigerator, turning the meat regularly.
Meanwhile, wash and seed the peppers, cut them into 1 cm cubes.
Alternate the meat cubes and pepper cubes on skewers.
Cook for 10 minutes on the barbecue with white ashes, turning the skewers regularly.