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Epicurious

No-Skewer-Needed Kebabs With Onion Salad

5.0

(4)

Kebabs and pita on a white plate
Photograph by Isa Zapata, food styling by Micah Morton, prop styling by Tim Ferro

Turkish Adana kebabs serve as inspiration for this easy free-from version. Like all kofte, a splash of water and some vigorous mixing helps achieve a delightfully bouncy end result. Really working the meat alters myosin, a muscle protein, helping it hold on to liquid for the juiciest kebabs. An added benefit of this technique is that the meat holds together so well there’s no need for skewers. Simply shape the seasoned meat into long, flat sausages and throw them on the grill.

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