You can get the kebabs made the night before and leave in the fridge for the next day. But remember they will look and smell great and others may be tempted to eat them so make extra and invite everyone in the flat.
* * *
Mix all the ingredients together in a bowl. The mixture should be quite firm, it could be done a couple of hours in advance, this would help the dry ingredients to absorb some of the moisture from the wet in ingredients.
Divide into eight balls of equal size and then roll each out into cigar shapes. Thread these onto the kebab skewers.
Cook under the grill or barbecue in the usual way but not over too high a heat. If you have an oven just place in a roasting dish and cook in the oven on 180c for 20 minutes or until firm.
For the sauce. Gently fry the onion in a little oil, then combine the rest of the ingredients in a saucepan, bring to the boil over medium heat stirring. Reduce heat and simmer for 15 minutes. Stir occasionally.
* * *