Ground beef and lamb: Ground beef contributes a rich, hearty flavor and provides the main structure of the kabobs. Its fat content helps the kabobs stay juicy and tender.

Step 7: Cook lamb skewers on three sides by turning twice, for 3-4 minutes each side or until browned. Avoid cooking on all four sides as this may dry out the mixture. Step 8: Serve immediately.

Using moistened hands, roll the ground lamb mixture into 16 balls. On each of 8 short metal skewers (10 inches or less), alternate 3 shallot halves with 2 lamb balls.

Add the mince and mix together well with clean hands, distributing all the ingredients. 3. Separate the mixture into 12 even portions and press each portion onto a bamboo skewer, creating a ...

There is also a world of ground-meat kebabs out there, which might be called koftas, brochettes or seekh kebabs. These are ground meat molded onto skewers, and they are delicious.

Tiqa, 327 Commercial St., Portland: The pan-Mediterranean Tiqa has a “shish” section on its menu, including Moroccan-style merguez (lamb sausage) skewers and Greek-style lamb with tzatziki kebabs.