The ground meat for these kebabs must be kneaded to develop the myosin, which will help bind it to the skewers. Wide, flat metal skewers are best for these, but they may be made with slender ones (use a metal spatula to help move and flip them on the grill).

Prepare:

Set aside to cool. Meanwhile, combine in another bowl:

Knead together with your hands until the mixture is smooth and very sticky, about 3 minutes. Divide the meat into 4 equal portions and pack onto 4 skewers in oblong, sausage-like shapes. If using wooden skewers, protect the protruding ends with foil. Prepare a hot grill fire, or preheat a gas grill on high for 10 minutes.

Place the skewers on the grill. Cook, turning once or twice, until the kebabs are well browned all over, about 8 minutes. Drain the pickled onions and mix in a bowl with:

Use the kebabs and pickled onion mixture as a filling for:

Or serve over: