How to Make Ground Lamb Kebabs

Ground lamb kebabs are the sausages of the Moslem and Hindu worlds and the sheer multiplicity of their names—kofta in Lebanon, kubideh in Iran, lyulya in Azerbaijan, seekh kebab in India, sate buntel in Indonesia—attests to their global popularity By molding ground lamb on a flat metal skewer, you get the pleasure of a grilled sausage without the fuss of stuffing a sausage casing. This allows the fat to melt out and the meat to sizzle and smoke.