- Combine Ingredient A in a mixing bowl and beat well with a wooden spoon until well mixed. Refrigerate 1 hour.
- Divide meat mixture (Ingredient A) into 12 roughly equal parts and press each portion around a pair of chopsticks, forming a flat, elongated patty.
- Brush kebabs with olive oil and cook on a heavy-based frying pan or grill pan (around 5 minutes per side) over medium heat.
- When cooked, transfer onto a tray and immediately brush both sides with Kimball BBQ Sauce. Serve hot, with Ingredient B.