1. Combine all ingredients in a large bowl and mix until well combined and mixture feels slightly sticky. Divide meat into 9 portions, then roll into small, torpedo-like shapes about 6 inches long and 1 inch wide.
2. Thread meat through 9 soaked wooden skewers, pressing gently so that it flattens slightly and adheres to skewers.
3. If building a campfire with coal, cook skewers over hot, bright red coals, rotating throughout, until browned and centers of meat register 155 degrees, 8 to 10 minutes. If using a wood-based campfire, cook skewers over medium heat (on the edge of the flames).
Source: Hannaford fresh Magazine, July - August, 2017