Help me with my lamb and mint kebabs please!?

I have got some minced lamb and I have mixed with onions herbs and mint sauce but do I need to add anything else like egg or breadcrumbs for it not to fall apart on the skewer? I have skewered them sausage shaped but they seem a little loose!

Help me with my lamb and mint kebabs please!?
I wouldn't add any egg or breadcrumbs... When you grill the meat, it will stay together and be delicious without it. I make kebabs all the time, and they always seem very flimsy before grilling.
Reply:1/2 c olive oil

1 t salt

1/4 t wine ((optional)

2 pd lamb cut 1 1/4 cubes

2 large firm tomadoes thick

2

large onoin cut thick

1 large green pepper

small mush rooms

combine the mint sauce with the olive oil and wine spread it over the meat and veg# let it marinade for 2 to 3 hours in freg then arrange the meat and veg # on the skewers rub the skewers with desired garlic broil slowly in med # heat or out side grill until tender
Reply:yeas I would think so. Try this as kind of a guide on measurments

Sesame Lamb Meatballs with Minted Yogurt Dip Recipe



1/3 cup minced onion

1 large garlic clove, minced

1-1/2 teaspoons olive oil

1/2 teaspoon dried mint, crumbled

1/2 teaspoon salt

1/4 teaspoon ground allspice

a pinch cinnamon

1 pound ground lamb (10% fat)

1 cup fine fresh bread crumbs

1 large egg, beaten lightly

2 tablespoons dried currants

1/4 cup black sesame seeds

1/4 cup white sesame seeds, toasted lightly



Minted yogurt dip:

2 cups plain yogurt

1/4 cup packed fresh mint leaves, chopped

1/2 teaspoon salt, or to taste





Instructions

To make the meatballs:

In a small non-stick skillet cook onion and garlic in oil over moderately low heat, stirring, until softened. Transfer mixture to a bowl and stir in mint, salt, allspice, and cinnamon. Add lamb, bread crumbs, egg, and currants and combinewell. Form level tablespoons of lamb mixture into 1-1/4-inch meatballs, arranging on a tray as formed.



In a small bowl roll half of meatballs, 1 at a time, in black sesame seeds until coated, transferring to a rack set in a shallow baking pan. Coat remaining meatballs with white sesame seeds in same manner, transferring to rack. Meatballs may be prepared up to this point 1 day ahead and chilled, covered loosely.



Preheat oven to 450 degrees F.



Bake meatballs in upper third of oven 8 to 10 minutes, or until golden and just cooked through.



To make the yogurt dip:

In a fine sieve set over a bowl drain yogurt, covered and chilled, 3 hours. Discard whey in bowl and transfer yogurt cheese to bowl. Yogurt cheesemay be made 2 days ahead and chilled, covered. Into yogurt cheese stir mint and salt. Makes about 1-1/2 cups



Yield: 32 meatballs
Reply:I would think that you would need to add the egg and breadcrumbs as a binding agent.
Reply:put and egg and a spoon of corn starch and blend them for 1 minute
Reply:chill it well when on the skewers, and it should be okay. have the grill really hot to seal it.
Reply:I would have thought that chilling them really well, then cooking on a smoking hot griddle would be sufficient to stop them from disintegrating, no egg necessary. I never use eggs when I make them either, cos, I'm allergic to them but mine come out just fine. When they are done give me a shout and I will bring you a bottle, I can't partake of the booze but would love a kebab ta! lol:)-)
Reply:I dont know why you used mint sauce when finely chopped fresh mint would've been far better. yes you do need to bind the mixture and an egg is just fine.Mix together, place on a plate or tray in small balls or whatever shape and place in the fridge until needed.Preferably over night and when you want them.Paul
Reply:Once your done - can I eat them please???
Reply:Go to food.yahoo.com.
Reply:sorry I don't know - My mum does all the cooing and I am going to shut up because my tea is ready bye bye