Kebab (Persian:كباب, also kebap, kabab, kebob, kabob, kibob, kebhav, kephav, kebabie, Cevap[1]) is a wide variety of meat dishes originating in Persia[2][3][4] and later on adopted by the Middle East and Turkey, and now found worldwide. In English, kebab with no qualification generally refers more specifically to shish kebab served on the skewer or döner kebab served wrapped in bread with a salad and a dressing.[2] In the Middle East, however, kebab includes grilled, roasted, and stewed dishes of large or small cuts of meat, or even ground meat; it may be served on plates, in sandwiches, or in bowls. The traditional meat for kebab is lamb, but depending on local tastes and taboos, it may now be beef, goat, chicken, pork; fish and seafood; or even vegetarian foods like falafel or tofu. Like other ethnic foods brought by travellers, the kebab has become part of everyday cuisine in many countries around the globe. NOTE: YOU CAN USE THE SPICES BELOW OR SUBSTITUTE THE SEVEN SPICES AND BLACK PEPPER WITH DEDE'S SHISH KABOB SPICE BLEND FOR SPECTACULAR FLAVOR. Ingredients 2 lb beef fillet, cut into cubes 2 tsp salt 1/2 tsp ground black pepper 1 tsp Dede's Seven Spices 3 tbs olive oil 1 whole green pepper, cut into cubes 1 whole onion, cut into cubes 2 medium tomatoes, cut into cubes wood skewers, soaked in water Directions Preheat grill. In a large bowl mix beef cubes with salt, black pepper, seven spices and olive oil. Next, you need to skewer the meet and the vegetables, to do this alternate the beef with each vegetable but leave 1 inch of skewer on each side, repeat until all the veggies and meat is used. Grill each side of the skewer for 5-10 minutes, depending on the thickness of the meet and how well done you like it, if you like it medium rare then only do 5 minutes, if you like it well done, then you'll need to go to 7-10 minutes on each side or a total of 14-20 minutes. Serve with rice, pita, hummus and tabouli.