Knead the minced meat with baking soda and spices and add a lot of sparkling water or beer, about 1 1/5 cups (275 ml). Having kneaded it well, let it rest for 1 night.
The next day, knead again and add the remaining liquid. Shape the minced meat into kebabs about 6″ (15 cm) long and with a diameter of 1″ (3 cm).
Bake them on high temperature on a grill, lightly greased with oil.