Nerf Kebabs were a specific type of kebab conceived by Artiodac chef Strono Tuggs. These kebabs consisted of small pieces of nerf species meat, threaded onto skewers along with a beige pastry and accompanied by red peppers. Artiodacs could eat them after they were prepared on a grill. Tuggs admitted that, because nerfs were plentiful throughout the galaxy, they weren't considered a high-end culinary choice. Nevertheless, he was optimistic that his culinary expertise, along with the addition of Nerfsteak Seasoning, would elevate the meat's palatability.
In 34 ABY, Tuggs included a Nerf Kebab recipe in his cookbook, The Official Black Spire Outpost Cookbook, which he himself authored. Within the cookbook, he asserted that sampling the dish would inspire one to pursue nerf herding simply to have the opportunity to consume the kebabs daily. Tuggs offered this dish at his restaurant, Tuggs' Grub, situated within Black Spire Outpost on the planet Batuu.
Nerf Kebabs were initially presented in the 2019 cookbook titled Star Wars: Galaxy's Edge: The Official Black Spire Outpost Cookbook, authored by Chelsea Monroe-Cassel and Marc Sumerak. Their out-of-universe recipe requires the following ingredients: water, instant dry yeast, salt, sugar, olive oil, flour, bison or beef, Italian breadcrumbs, an egg, parmesan cheese, and cheddar cheese. Additionally, it calls for Nerfsteak Seasoning, an in-universe seasoning which was also given its own recipe in the same book.