We like to make ground meat kebabs. I usually use all ground lamb, but occasionally will use a mixture of lamb and beef or lamb and bison.
I have tried wooden skewers (both small and large) and metal skewers (both round and small flat). (Sizes refer to diameter, not length.)
The problem I have is that if I lightly rub oil on the skewers to prevent sticking, the meat often times gets loose around the skewer and causes the issues you would expect from this. If I don't use any oil, the meat will stick to the skewers.
The meat mixtures we use leans toward Persian or Iranian styles and do include quite a bit of chopped onion. I've thought about adding a very small amount of oil to the meat mixture but I was thinking that it might keep the mixture from holding together as well.
I also considered not using skewers but I like that with the skewers I can keep the kebabs just above the grill grate and don't have to worry about sticking or so much clean up.
My goal is to be able to slide the kebabs off in one piece for a better presentation. Can anyone share ideas, tips, or tricks? Is there perhaps a different type of skewer that may work better?