1. Peel potato, chop and place in small pot filled with water. Cover and cook on high heat for 10-15 minutes until potato is tender. Rinse the potato under cold water, and let the potato cool down a few minutes. Mash the potato well.
2. Mix all ingredients by hand in a large bowl.
3. Shape into long kabobs. Makes about 7 kabobs.
4. See grilling/oven baked options below.
5. Garnish with sumac (optional) and serve!

PAN-FRIED Option

1. Lightly oil a non-stick pan. Fry the kabobs on medium/high heat on each side for about 5 minutes. 

GRILLING

You can use an indoor or outdoor grill.

1. For the outdoor grill, the mixture should be very cold. Combine all the ingredients in a bowl and refrigerate for at least 30 minutes to chill.
2. Use skewers that are about 1 inch wide, and using water on your hands, add small amounts of the kabab mixture to the skewer.
3. Lay the skewers on a baking sheet and put it in the refrigerator for at least 30 minutes to chill (or in the freezer for 15 minutes).
4. Heat the BBQ grill and use oil to grease the grill.
5. Add the kabab skewer to the grill and turn it over back and forth for 5 seconds until the kabab starts to brown. Then let it cook for 5-10 minutes on each side. Brush oil on the kababs as needed if they stick to the grill.

OVEN

1. Preheat the oven to 350F. 
2. Oil a baking sheet very lightly. Place kabobs on baking sheet.
3. Bake in the oven for about 5-10 minutes. Flip each kabob and bake another 5-10 minutes. Set oven to broil and cook for a final 3 minutes on broil.