Brochettes de Kefta

Directions

1. 1
   Mix finely ground meat with onions, herbs, and seasonings, and knead vigorously until very smooth and pasty.
2. 2
   Wet your hands and divide the meat into 32 egg-sized lumps.
3. 3
   Press them firmly around small, square-bladed skewers, two on each skewer, and form into thin sausage shapes.
4. 4
   Cook over charcoal or under the broiler for 45 minutes, until done, turning over once.
5. 5
   Be careful not to overcook, as the meat dries out quickly.
6. 6
   Serve at once with bread.
7. 7
   For a minty brochette, mix the meat and onion with 3 tablespoons chopped cilantro, 3 tablespoons chopped mint, 2 teaspoons ground cumin, salt, and pepper.
8. 8
   When serving, dribble 4 tablespoons extra-virgin olive oil mixed with the juice of 1/21 lemon over the brochettes.