Step 2: Form the meat onto skewers
- 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.