Reddit mentions of Best of Barbecue Wide Bamboo BBQ Grilling Kabob Skewers 12-inch Long, Set of 25

Hi there. I'm half turkish half greek. While you have the right idea here, I'd say execution can be better. I'm not trying to be snobby about my cuisine or anything that, I genuinely want you to make better kebabs.

Now, issue #1 is the ground beef/veal mix. Veal is very lean, I wouldn't use veal at all. Personally I'd go for lamb, but ground beef works too. You want some fatty stuff, preferably 80:20.

Now there are different schools of kebab, but you could also add finely diced onions, crushed garlic (roasted if you like your garlic mild), chopped parsley, maybe a little bit of finely chopped mint (best with lamb) and your favorite mix of spices. Sometimes I go with just sumac and cumin, sometimes I do the whole nine yards. The latter makes for milder kebab. I'd also add a shitton of cayenne (better yet aleppo pepper) but I like my food spicy. You gotta knead the mixture until the texture is smooth and the fat is better distributed.

Now, it works best to use flat, wide skewers like this or this because it's best to make your kebabs flat by pressing down on them with your fingers. This maximizes your grilling surface and gives you the most crust.

Your salad is really low effort, if you want to make a proper greek salad, you should chop everything much finer and dress with just olive oil & lemon. But anyway, we don't eat kebab with salad, just some flatbread (lavash) and very finely sliced red onion mixed with chopped parsley, sprinkled with sumac, salt & pepper.