Roughly mash the kidney beans with a potato masher in a large mixing bowl. Add the remaining kebab ingredients and season with salt and freshly ground black pepper. Mix well, ideally using your hands.
Divide the mix up into 12 pieces and squeeze each portion around a metal skewer so it resembles a sausage shape. Using wet hands will make the job easier.
Preheat the grill to high. Sit the kebab skewers on an oiled nonstick baking tray. Cook for 10-15 minutes turning occasionally until golden and cooked through.
Slide the kebabs off the skewers and serve wrapped in warm pitta or flat bread, a spoon of sour cream, some grated cheddar and a wedge of lime to squeeze over.
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