Preheat the top oven element until red hot. Place the kebabs on the rack of an oven roasting tray and grill 10 cm below the element. Cook for about 15 - 25 minutes, turning and basting frequently until cooked through.

Lightly oil a griddle pan or heavy-based frying pan and heat until smoking hot. Lower the heat then place the kebabs in the pan. Do not turn the kebabs until they are sealed and loosen on their own. Cook for about 15 - 20 minutes, turning and basting frequently. You may need to cook in batches.

Grill the meat 10 cm above hot to moderate coals for about 15 - 25 minutes, turn- ing and basting frequently. Meat tongs must be used instead of a fork to prevent piercing the kebabs and losing the juices.