Kebab press is great for any kind of ground foodstuff as meat, chicken, fish and veggie kebabs. Used to form Turkish Adana kebab, Turkish Urfa kebab, Syrian Kebab, Iraqi Kabob, Lebanese kafta, Armenian Lule kebab, Afghani Kabob. Never falls off the skewer. Prepare process is less than 1 minute. Simply to operate and easy to clean. Formed a 10" length 120 grams traditional kebab shape. Used with flat skewers, thickness up to 0.11" (3mm), width up to 1" (25mm). SKEWERS NOT INCLUDED. How to use: For best result, after preparing kebab foodstuff, please keep it in fridge to cool for about 1-2 hours at least. Divide the ground foodstuff into about 60 grams pieces. Use a piece of freezer bag (about 12"x8") to keep food from sticking to the kebab press base "bottom part". Place and flatten out first piece of ground foodstuff into the base of the kebab press. Press a skewer into the foodstuff to fit inside the notches. Flatten out another piece of foodstuff to cover the skewer. Cover the top foodstuff by the freezer bag. Press the plunger "top part" down on the base. Lift up the plunger and then the skewer, unwrap the freezer bag and Kebab is ready to grill. Traditional way without using the grilling grate: Remove the grill grate or use a skewer holder set to prevent any contact between the grate and the kebab meat. Place the skewers on the edges of the BBQ or on the holder set and turn the skewers 180 degree every 7-8 seconds for first 2 minutes. By this way the meat will not fall off the skewer. After that start turning the skewers 90 degree every 2 minutes until all sides are well cooked. Kebabs will be done when they feel spongy or dry and like a brown colour. It takes approximately 12 - 15 minutes.