Kofta is my favorite food in the whole world!!
Check this past post for few hints to help keep the meat on the skewers
http://www.barbecuebible.com/board/view ... aking+soda
I will also add a couple of point in addition to my previous post:
1- Molding the meat around the wide skewer is extremely important.
Those flat skewers can help you or work against you. Iâ€™ll explain. As you know meat shrinks as it cooks and it bunches up towards the center of the skewers. If you mold the meat very thinly around the edges of the skewers, when the meat shrinks, the skewer edges act as a knife and cut the meat into to layers and it will full off.
To avoid this, you must mold the meat thinly around the center of the skewer and make it thicker around the edges. This way when it shrinks and draws towards the center of the skewer, it would have enough room and wouldnâ€™t cut the meat. Thatâ€™s why the wider the skewer the better results you would have. Wider skewer allow room for the center of the meat to spread out. If you use thin rounded skewers, you would shape the meat in a cylinder shape and would have to worry about edges. However, the meat would have to be extremely dry so it wonâ€™t fall off- refer to hints in above link.
2- The distance between the fire and the meat accounts for success vs. failure. I think Steven mentioned this in one of his books- 90% of failure of this method is contributed to the distance!!
Think about it, if the meat is too high above the fire, the fat would melt before the meat had a chance to sear. Once the fat melts, the soft meat would fall off. You got to cook close to the fire and sear the meat quickly.
Note in this picture that I used three different types of skewers, one more square and rounded (far left), three 1â€