Shishkebabs

1 lb rump steak cut into cubes or slices (pound with meat mallet) marinate 4 hours, in 1 cup pineapple juice, 1 cup claret, 1/4 cup water, salt and pepper, oil, garlic, onion, salt, oregano, barbecue spice. Thread on skewers alternately with pineapple, champignons, onions and capsicum. Grill or fry, basting with marinade until cooked as desired.

Source: contributed by S. Thompson in Centenary Cook Book 1878-1978 by St. Paul's Lutheran Women, Yorketown (Yorketown, [1978]), p.8.

Hot Dog Kebabs

8 Savaloys [sic] cut into 4 pieces
750g pineapple chunks (drained)
8 bacon rashers (rolled)
8 small onions
2 green capsicums
1/4 cup butter, melted

Method: Thread savaloy pieces, pineapple chunks, bacon rolls, onions and green capsicum squares onto skewers. Baste with melted butter. When the coals are ready, put the kebabs on the barbecue grid, cook for 15 mins. basting with melted butter.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia; n.d., after 1987), p.47.