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When making a kebab, you have an option of using several ingredients. Ensure your food is cut into equal pieces and the density of the food is almost the same. You also have the option of filling each skewer separately and cooking separately before you mix. You can mix using the ingredients shown below or add your ingredients. It all depends on your taste.


Cut ingredients into equal pieces and marinate together. Place the mixture into a zippered plastic bag turning the bag occasionally. Place your ingredients on a skewer and ensure the food is not crowded. Put the skewer on a foil and cook until ready, with the use of tongs. Ingredients


• Chile peppers

• Asparagus

• Bell peppers

• Zucchini

• Pickles

• Corn on the cob

• Tomatoes

• Onions

• Eggplant

• Mushrooms


• Red wine
• Italian dressing (bottled)
• Soy sauce
• Beef or chicken
• Steak sauce
• Teriyaki sauce


• Plums
• Apples
• Pineapple
• Cherries
• Pears
• Orange chunks
• Melon, cantaloupe, honeydew


• Scallops
• Beefsteak
• Pork steak
• Pork chop
• Lambchop
• Fully cooked ham
• Chicken thigh


• Dash of pepper
• Three to four-ounce blue cheese
• Two teaspoons of salt

• One tablespoon of finely chopped fresh chives
• Small mushrooms (about 15-25 in number
and three-quarter inch diameter)
• Two pounds of ground beef


Chop the mushrooms and set the caps aside after removing stems. Thoroughly mix ground beef, salt and pepper, mushroom stems, and chives, and then divide them into patties. Stuff blue cheese on the cap of each mushroom and set the stuffed mushroom on a patty. Using the meat mixture, cover the mushrooms entirely making sure the edges seal. Place the meatballs on your skewer and cook for 20-25 minutes on a greased aluminum foil placed on a bed of embers. You should turn the balls often to ensure the heat is evenly spread.


• One onion
• Two cups of cherry tomatoes
• One package of brown-and-serve sausage
links (7 ounces)
• Two cups of small fresh button mushrooms
• Several slices of pepperoni
• One green bell pepper that is seeded
• Two cups of small fresh button mushrooms
• A tube of refrigerated pizza crust
(about 10-30 ounces)
• One and a quarter pizza sauce that is warmed


Cut bell pepper, onion and sausage into one-inch chunks. Thread sausage, mushrooms, onion, pepperoni, and tomatoes alternately on your metal or wooden skewer. Cut the dough crosswise into one-inch strips. Pierce your skewer on one end of the dough strip and wrap the remaining piece around meat and vegetables. Do this while you pinch the dough around skewer at the other end. Do this with the remaining strips until they are all over. Place the food on a foil and grate for around 10-20 minutes, turning it occasionally until dough turns golden brown. After removing from heat, sprinkle with mozzarella cheese and serve with pizza sauce.


• Salt and pepper for tasting
• Five tablespoons of olive oil
• Ten large green chile peppers that are seeded
• Twenty raw jumbo shrimp (they can be
deveined, peeled, but tails should be left intact)


Cut the peppers in half and tuck a shrimp in every pepper half. Place the shrimp and the pepper on your skewer and set the skewer in a long shallow dish. Sprinkle salt and pepper over shrimp while drizzling olive oil and wait for a while. Remove your marinade from the skewers for reserving. Cook stuffed chiles for 3-5 minutes until shrimp is opaque, basting with the reserved marinade. Discard any remaining marinade before you serve.


• One cup of honeydew melon balls
• A third cup of pineapple juice
• A quarter cup of lemon juice
• A quarter cup of orange juice
• One tablespoon of soy sauce
• Two tablespoons of soy sauce
• Two tablespoons of olive oil
• Two tablespoons of brown sugar
• Two teaspoons of orange zest
• Half teaspoon of ground cinnamon
• A quarter teaspoon of cayenne pepper (but
this is optional)
• One ripe avocado either seeded or peeled
• One cup of pineapple chunks
• One pound of large raw shrimp
• Half pound of large sea scallops

Combine the soy sauce, orange zest, cayenne pepper (optional), cinnamon, oil, brown sugar, and the juices in one zippered plastic bag. Cut the avocado into sizeable chunks and add the avocado shrimp, pineapple, melon and scallops into the bag, leaving the bag to rest for around four hours. Cook the food for 5-10 minutes until shrimp changes color to pink. Ensure that you frequently baste with the mixture. You should also be cautious not to overcook.


• Cherry tomatoes
• Two teaspoons of sugar
• Two pounds of round steak
• One medium onion
• A quarter cup of vegetable oil
• A quarter teaspoon of hot sauce
• One clove garlic
• Two teaspoons of dry mustard


Cut your steak into sizeable strips. Combine salt, sugar, oil, lemon juice, dry mustard and hot sauce in a zippered plastic bag and squeeze to blend. Add your finely chopped onion, steak slices and garlic and turn the bag to coat steak. Marinate for 4-6 hours making sure you turn the bag severally. Reserve marinade.

Thread beef strips on your skewers alternately with tomatoes. Cook for 3-4 minutes, frequently basting with reserved marinade.


• Half teaspoon of seasoned salt
• One teaspoon of minced garlic
• One-third cup of dark corn syrup
• A quarter cup of soy sauce
• Half teaspoon of Greek seasoning
• Two pounds of beef stew meat


Season stew meat using Greek. Combine corn syrup, seasoned salt, garlic and soy sauce in a zippered plastic bag. Add beef to the bag to ensure it is well coated. Place your beef cubes on the skewers and cook until meat is ready.


• One red onion
• One teaspoon of ground ginger
• One pound of boneless chicken breasts
• Salt and pepper for tasting
• One teaspoon of ground cumin
• One and a half teaspoon of brown sugar
• One tablespoon of ground turmeric
• One tablespoon of peanut oil
• Half cup of soy sauce
• Zest of one lemon
• Two cloves of garlic (minced)


Chop your onion nicely and place it in a large zippered plastic bag. A dd lemon zest, oil, garlic, soy sauce, cumin, pepper, salt, turmeric, brown sugar, and ginger. Ensure the mixture is w ell marinated and set aside about a quart er cup of marinade. Add your chicken to the remaining mixture and make sure it is w ell coated.

Store your marinade overnight. Remove chicken from bag. Bisect diagonally into equal strips, and place them on your skewer. Cook for 5-8 minutes basting with the remainder of the marinade and ensuring your turn occasionally.