1. Soak wooden skewers in water so they don't burn - or use stainless steel ones.
2. Alternate using a cube of beef/pork/chicken, a mushroom or a cube of onion or a cube of tomato or a cube of zuccini - any vegetable you choose that will cook in the same amount of time as the meat - then another meat and another vegetable until you get to the end.
3. Brush with olive oil and sprinkle with herbs.
4. Put in the oven or outside on the grill until done.
5. Serve with rice or noodles.
There was something on the telly a while back about kebab production.
Essentially, it's just minced lamb with spices, and the guy who made them insited they only used decent bits of meat.
So, they're not really any worse for you than a lamb chop.
On The River Cottage Treatment the other night Hugh said the meat used in donner kebabs was �mechanically reclaimed� which apparently means it is pressure washed off carcasses.