To prepare the skewers: soak wooden kebab sticks in water for at least 30 minutes. (Or you can use these metal skewers and skip this step.)
To make the kebab mixture: Mix all the ingredients in a large bowl until well combined and refrigerate for 1 hour. The mixture will firm up and flavors will develop. (TIP: After 1 hour, test seasoning by frying a small amount on a frying pan. And adjust the seasoning to taste.)
The consistency of kebab mixture should be not too dry, and not too wet either. Check the consistency after the refrigerating for at least 1 hour. If it’s too wet, add a little bit of Panko.
To shape the meatballs: keep a bowl of cold water to dip your hands.
With moist hands, take about ½ cup of meat mixture and shape it around the skewers into a flat log shape, firmly pressing the mixture around the stick.
Arrange the meat skewers on a baking sheet and refrigerate for 15 minutes.
Meanwhile, preheat a gas grill on high heat. Clean the grates and apply vegetable oil with a paper towel.
Once the grill is nice and hot, carefully place the meat skewers. Cover and cook for about 4 minutes. Flip the skewers and cook for another 4-5 minutes.
Serve immediately with fresh tomatoes, cucumbers, and sweet peppers.
Note 1: You can use all beef, or all lamb, or combination of the two. We recommend 80% lean, 20% fat.Note 2: You can also use a few slices of fresh bread.Note 3: Since we don’t eat onion in our family, we typically omit it. That’s why you don’t see it in my step-by-step pictures.Note 4: You can substitute ¼ cup of dried dill for fresh dill. Since dried herbs are more potent, use less than fresh dill amount.