Turkish kebabs of minced lamb

In large bowl mince with egg, onion, mint, cinnamon powder and to taste salt and pepper to compact dough. Spread the minced meat in 4 equal portions. Wet hands with water and roll out each portion into a sausage of approx. 2 1/2 cm diameter. Cut sausages each into 2 pieces, place on a plate, cover and leave to stand in refrigerator for 1 hour.

Cover saté pens with oil and string 2 sausages on each pin lengthwise. Saute sausages with oil. Kebabs on well greased griddle in 10 to 15 min. Cooked and golden brown grilling. Kebabs each time piece so that kebabs evenly brown. Pour the pita bread and grill it light brown on the corner of the grill. Place the kebab in a roll and push sausages from the pen with the help of a roll. Tasty with Turkish yoghurt sauce or tzatziki and Moroccan vegetable salad.