For some time - sadly - I've been obsessed with making different types of koftas that I grill over my lava brick grill in the kitchen. I make several different types including adana, beyti, some pork ones, some turkey ones as well as sheftalia (which go directly onto the grill).

I can make them into small poo shapes ie cigar shapes and put them directly onto the grill - and that's fine - although they are clearly more vulnerable to burning - but what I want to do is put them onto skewers so that they end up looking a bit like:



or



The latest set of thicker, fatter skewers are:



When I talk to chefs making them in Turkey - they all say they are hand formed and I can see that. But when I make them they always fall off the skewer. Although I follow recipes and make them with 100% meat - I've also tried thickening the mixes with breadcrumb but they always still fall off.

Anyone offer personal knowledge of solutions?

Thanks.