1. Drain pilchards from hot sauce and set sauce aside.
2. Cut bell peppers into even sized large square pieces.
3. In a bowl add the pilchards, cut bell peppers and whole mushrooms. Add a couple of spoonfuls of the hot sauce and a generous splash of oil, and season with salt and pepper. Very gently mix all ingredients.
4. Gently spear each ingredient onto the kebabs stick so that there is an even amount of fish, peppers and mushroom.
5. Place onto the braai or under the grill, and grill until cooked.
6. Remove from the heat and drizzle each kebab with a generous amount of BBQ sauce.
7. Serve with potato wedges.