From previous steps
- Kebab mixture
Step 2: Form the meat onto skewers
Get out a baking sheet, a small cup of water, and metal or wooden skewers. Dip your hands in water to prevent sticking and wrap the meat mixture around the skewer.
Make sure to not use too much meat or it could fall off the skewer while cooking.
You can make the kebabs any size, but I used about 1/4 of the meat per skewer to make 4 large kebabs.
Place finished skewers on a baking sheet and lightly smooth them out into a rectangular shape.
Place the kebabs in the fridge uncovered to firm up for 15 minutes or up to 24 hours.
Step 2: Form the meat onto skewers
From previous steps
- Kebab mixture
Get out a baking sheet, a small cup of water, and metal or wooden skewers. Dip your hands in water to prevent sticking and wrap the meat mixture around the skewer.
Make sure to not use too much meat or it could fall off the skewer while cooking.
You can make the kebabs any size, but I used about 1/4 of the meat per skewer to make 4 large kebabs.
Place finished skewers on a baking sheet and lightly smooth them out into a rectangular shape.
Place the kebabs in the fridge uncovered to firm up for 15 minutes or up to 24 hours.