Creation by Sidney Schutte, Librije's Zusje** - Waldorf Astoria Hotel, Amsterdam, the Netherlands.

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Ingredients

Preparation method

• Remove the membranes from the rump cap and pass the meat through a mincer (3mm diameter).
• Mix with the other ingredients and leave to marinate overnight.
• Shape into balls with a diameter of 4cm and thread five balls onto each long wooden skewer. Flatten slightly.
• Roast the skewers on the barbecue until golden brown in approx. 6-7 minutes (not quite completely done).

Serving suggestions

• Delicious with yoghurt, pita bread, cucumber, garlic, chilli, hummus, chickpeas, red onion, coriander, and mint

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