Thanks Mike,

The grind is in fact course, and the meat is lean - including turkey breast meat which is as lean as you can get. I'm already adding crumb, I'm refrigerating the mix before applying to the skewer and refrigerating again once skewered. The egg will only help firm them after they have started cooking - but will make them wetter before. They currently start falling off pretty much straight away!

I must admit some time ago I acquired some skewers that were very wide and I now wonder whether koftas need a much wider skewer.

Thanks again for your suggestions.