GIANT ROTISSERIE KEBAB

Giant Rotisserie Kebab image

Provided by Food Network Kitchen

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 12

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1/2 cup olive oil
1/4 cup red wine vinegar
1 tablespoon dried oregano
1/4 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
4 large boneless short ribs, Denver steaks or culotte steaks (about 2 1/2 pounds), halved crosswise
2 red onions, halved
1 green bell pepper, quartered
1 red bell pepper, quartered
1 yellow bell pepper, quartered
4 pattypan squash, trimmed, or 1 zucchini, cut into 4 even rounds
4 to 6 flatbreads

Steps:

Prepare a rotisserie according to the manufacturer's instructions for cooking over high heat.
Whisk the oil, vinegar, oregano, red pepper flakes, 1 tablespoon salt and several grinds of black pepper in a medium bowl. Pour half into another bowl, reserving one for after everything is cooked.
Thread the rotisserie spit with a spit fork and then thread 2 pieces of meat, 1 piece of onion, 1 piece of each color bell pepper and 1 squash (or 1 zucchini piece). Repeat with the remaining ingredients and secure tightly with another spit fork. Sprinkle generously with salt and pepper and place on the rotisserie. Brush the meat and vegetables with the sauce to coat and cook until it starts to brown, about 10 minutes. Brush with more sauce and continue to cook until the meat is cooked to the desired doneness and the vegetables are softened and blistered, about 15 minutes more for medium rare.
Remove the spit from the fire and let rest for 10 minutes. Warm the flatbreads on the grill, 1 to 2 minutes per side. Slide the meat and vegetables off the spit onto a serving platter, drizzle with the reserved sauce and serve with the flatbreads.