• Start by soaking your slice of bread in warm water. Let it sit for a few minutes, then squeeze out all the water, this gives the kebabs that soft, juicy texture without making them fall apart.
• In a food processor, blend everything (except the oil) until you have a smooth, sticky mixture. You want it to hold its shape but still be soft enough to bite into without effort.
• Now for shaping. Grab a scoop of the mixture and place it on a piece of parchment or cut ziplock bag. Fold one side over, then use a dough scraper (or even a spatula) to gently press the meat toward the center while holding the base of the paper. It’s a neat little trick that makes them look clean and even without getting your hands messy.
• Grease a baking tray, preheat your oven to 500°F (260°C), and line up your kebabs. Brush the tops lightly with oil, they’ll thank you for it. Bake for 12–15 minutes, then broil for an extra minute to get those crispy, golden edges.

Optional but Highly Recommended

• Want that unmistakable smoky street-style flavor? Here’s a trick: heat up a piece of charcoal until it’s red hot. Place it in a small foil cup or heatproof bowl in the center of your tray, drizzle a bit of oil on it, then quickly cover the tray to trap the smoke. Let it sit for a few minutes while the kebabs soak in that aroma. It makes a world of difference.