Onglet Kebabs


Preparation info

  • Difficulty


  • Serves


Appears in

Stéphane Reynaud's Barbecue

Stéphane Reynaud's Barbecue

By Stéphane Reynaud

Published 2012

  • About

With a real carnivore


  • 800 g (1 lb 12 oz) onglet (hanger/flank steak)
  • 1 smoked duck breast
  • 12 bulb spring onions
  • 24 cherry tomatoes
  • 24 button mushrooms
  • salt

Chilli oil

  • 100 ml ( fl oz/approx ½ cup) olive oil
  • 1 teaspoon ground piment d’Espelette (or hot paprika)
  • 1 teaspoon sesame seeds
  • 1 teaspoon coarsely ground black pepper


Cut the onglet into 3 cm (1¼ inch) cubes. Remove the fat from the smoked duck breast, slice into 5 mm (¼ inch) thick strips, then into small rectangles. Halve the bulb spring onions.

For the chilli oil, combine the olive oil with the chilli, sesame seeds and pepper.

On a skewer, thread half a bulb spring onion, then alternate meat, duck, tomato, mushroom and finish with another half a bulb spring onion. Cook the skewers over high heat for 5–10 minutes, according to how you like your meat cooked.

Drizzle with chilli oil, season with salt.

Drink with: gutsy quaffing red