Mincing shoulder with no mincer

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Kebabs are typically cubes of meat on the skewer. If you want minced lamb to make kofta, it would be difficult to get it fine enough by hand so that it would have structural integrity to stay on a skewer.
I did some in the food processer once. BIG MISTAKE! That was the toughest minced/ground lamb kebabs we've ever had. They stayed on the skewers but were just tough. Get your butcher to do it.
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