When I said kebab, I meant (chunky) meat-on-a-stick cooked over the fire.
Sometimes, I skewer an entire hot dog. It is quite thick, does the grill pan work well?
It looks like a poor heat conductor. I thought maybe there is some kind of plain rack I can put over the stove. Anything needed to be applied when placing the meat on it? A layer or oil?
The George Foreman grill looks very nice. But I prefer something non-electric.