This exciting dish comes from the Near East, where mountain dwellers first roasted their meat on sword blades over an outdoor fire.

Find a long green stick as thick as a lead pencil; sharpen the thin end. This is your handmade skewer. (You can use a real skewer, if you like.) Cut into 1 inch pieces 1/4 pound beef sirloin. Cut in quarters and peel 1 onion. Cut in quarter 1 tomato.

Push the meat, onion, and tomato alternately on the stick; or try an apple instead of tomato for variety. Broil by holding close to hot coals, turning constantly. Cook until meat is brown and vegetables are tender. Makes 1 kabob for 1 dinner.