Yield
Serves 8, plus leftovers
Photo: Annabelle Breakey; Styling: Karen Shinto

How to Make It

Step 1

Line a baking sheet with parchment. Using your hands, mix all ingredients together in a large bowl just until combined (overmixing may toughen the meat).

Step 2

Gently squeeze meat around 10-in. metal skewers to form log-shaped kebabs, each about 8 in. long. Put kebabs on baking sheet. Cover sheet with plastic wrap and, if you have time, chill 30 minutes to let flavors meld and firm up meat.

Step 3

Prepare a gas or charcoal grill for high heat (450° to 550°; you can hold your hand 5 in. above cooking grate only 2 to 4 seconds) and grill kebabs, turning twice, until grill marks appear and meat feels firm, 8 minutes total. Sprinkle with parsley.

Step 4

Make ahead: Make kebabs through step 2 and chill up to 1 day ahead.

Step 5

Note: Nutritional analysis is per serving.

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