Soak the wooden skewers in cold water for at least 1 hour.
Remove the peel from the onion and grate it on the Bircher grater into a small baking bowl. Squeeze the garlic and add it. Chop the oregano and add. Add tomato ketchup, olive oil, balsamic vinegar, Worcestershire sauce and cayenne pepper or Tabasco and mix well. Place the beef patties in the marinade and marinate for at least 1/2 hour.
In the meantime, make the salsa: cut the tomatoes in half diagonally, remove the seeds and cut into small cubes. Season spicily with salt and pepper. Remove the skin from the garlic and chop finely with the basil and capers. Mix with the balsamic vinegar and olive oil. As a last step, stir in the tomatoes and season if necessary.
Remove the skewers from the water and dry them with kitchen roll. Cut the marinated meat in half lengthwise, then accordion it. Brush again with remaining marinade.
Roast the kebabs on a hot grill or in a frying pan for about one and a half minutes on each side. Later, roast at a very low temperature high above the embers # or possibly in the case of the pan in the 80 degree hot stove # for another five minutes.
Serve the tomato salsa separately.
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