Wrap each cube of zucchini in a slice of beef fry, and then hold in place by adding onto a skewer. Assemble kebab with four cubes per skewer. Place in preheated oven on 350 degrees for approximately 15-20 minutes.

In a frying pan, fry remaining slices of beef fry with a little olive oil. Fry until it begins curling up and gets a little crispy on one side. Turn over and let crisp on the other side before removing to a cooling rack.

Slice kishka in 1/4- to 1/2-inch slices, and let it brown in beef fry fat. Remove from pan and set aside.

Using a vegetable peeler, peel “shreds” of sweet potatoes. Fry for about one and a half minutes in the remaining beef fry oil, and set aside.

Combine all ingredients in a small bowl.

Place crispy beef fry on plate, top with kebab, then add mustard and sweet potato chips on the side.