Onglet Kebabs


Preparation info

  • Serves


    • Difficulty


    • Ready in

      20 min

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)


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