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, turning once halfway through cooking time. For meat 2-3 cm thick:
RARE: 8 - 10 minutes in total | MEDIUM: 10 - 12 minutes in total
WELL DONE: 12 - 14 minutes in total
Allow the meat to rest for 10 minutes before serving.

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.

Grill the meat 10 cm above hot to moderate coals, using the same times as grill- ing. Meat tongs must be used instead of a fork to prevent piercing the meat and losing the juices.