Not sure what to think about this one . . . Body Parts Sold to Kebab Stand
But, when you take away poker, what can you expect???
Really. Human flesh wouldn’t make great Kabobs. Something more like a slow cooked Bar-B-Q would be the way to go. I doubt they spent any effort in a good marinade.
It’s all a question of personal taste, eh’?
They’re tastier if they are under a year old, a twenty five year old is better used as breeding stock or glue. That’s one of the first things ya learn in livestock management. When they get that old they usually are fairly gristly.
Mmmm. Lady fingers. Baby back ribs. Ground Chuck. Reuben sandwich. Mmmm.
I suspect the article was refering to something more like a Po’ Boy? They didn’t give any names though, so maybe it was Dagwood?
On a serious note, “kebab” being cited, it was probably a shashlik stand. Mystery meat in any case.
Only Lamby is showing any distress at the poker. Can’t say I feel any.
I heard about a poker game at a leper colony, where one guy threw his hand in…
Better than putting a foot in his mouth fer sure. Must not have been a good hand?
We got a couple of shashliks out at JLab, never could figure out why they allow open fires down in the accelerator tunnel. All those high energy guys are a little strange.
Scintillating. 
If you’re Russian, ya gots ta have yer shashlik, hey.
When I was living in South Dakota’s so-called “East River” (IOW, east of the Missouri River) area, which biome is full of Odessa German settlements, the locals had their own take on shashlik. They call it “chizlic”. Depending on the town and what they raised, you either got lamb or beef cubes on a wood skewer and deep-fried, rather than roasted. I seem to recall that beef was regionally associated with the north, and lamb more with the south. Which is weird, because in Aberdeen there were plenty of sheep around, but the local chizlic was beef. Anyway, skewer 'em up unadorned and unmarinated, pop 'em in the oil, pull 'em out before they’re overdone, salt 'em while they’re hot. That’s it. It was one of the really good things about living there, because it was a common bar snack. It doesn’t get much better than that if you’re a beer-drinking carnivore. 
My cousin and sister-in-law both worked with Ed Gein when he was a “ward of the state.” He had an unusual diet.
Check out the deep-fried steak at the Pitchfork Fondue in Pinedale, Wyoming. My dad loves it.