Flat Skewer Technique - Kofte/Kofta?
Don't think this really falls into the 'Beef' or 'Ethnic' Category as it's more about a technique then a food itself. If I've posted in the wrong section I apologise.
Here we go:
Could anyone enlighten me about the proper technique for 'mounting' kofte/kofta (mince mixed with onions and spices and so forth) onto FLAT skewers such as they are done in turkish/middle-eastern resturants/kebab houses?
It seems to be done in a uniform way in every kebab house I've ever seen in London (and there are plenty) and also in Istanbul (where they are many more);
The mince mix is formed onto or skewered onto the long, flat steel skewers in a nearly rectangluar shape with ridges on one 'side'
The end result is not just asthetically pleasing but prevents the meat from slipping off the skewers when cooked over a grateless grill, so I'd really love to know how this is done.
Anyone offer any help? Greatly appreciated! :?: