Instructions: The mince used ideally should have been through the mincing machine twice.

Greek butchers do that automatically and this results in a much better blended kofta and a more pleasing allinone softer texture.

Combine all the ingredients in a bowl season and mix vigorously with your hands in order to blend properly and achieve a silky texture.

Cover and rest for 12 hours in the refrigerator.

Shape the rested mixture into sausage shapes about 10cm long and pass a flat metal skewer through the middle of each.

Arrange z23 of these on each skewer.

Squeeze the meat around the skewer in order to make it thinner and longer and squeeze the edges in so that it stays firmly on the skewer.

They should not be too heavy or they will fall off.

Grill the kebabs either over charcoal or in the kitchen under a preheated grill on a lightly oiled grilling pan for 10-12 minutes in all turning them carefully around 23 times until they are crisp and golden all over.

Serves 4

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