Page 193 - A Literary Holiday Cookbook

Makes 6 kebabs

“I dined on what they called ‘robber steak’—bits of bacon, onion, and beef, seasoned with
red pepper, and strung on sticks, and roasted over the fire, in simple style of the London
cat’s meat!”

These smoky, spicy, slightly sweet kabobs have everything you need in a Halloween party
snack, including a little garlic to ward off vampires!

INGREDIENTS

For the Seasoning
1 tablespoon smoked paprika

1 teaspoon salt
¾ teaspoon garlic powder

½ teaspoon crushed red pepper

¼ teaspoon ground mustard
⅛ teaspoon black pepper

For the Kabobs
6 strips thick-cut bacon

10.5 ounces sirloin steak

1 red bell pepper
1 green bell pepper

½ sweet onion
3 tablespoons olive oil

Special Tools

6 kebab skewers
Grill pan

Tip: “The kebabs pictured use metal skewers, but if using wooden or bamboo skewers, be
sure to soak them for at least 20 minutes before assembly to avoid scorching.”