Mix ground meat with all the remaining ingredients except for the pastrami slices.

Preheat grill to high heat. Form small balls (around one tablespoon, or the size of a golf

ball) and place gently on a skewer. Once the meatballs are on the stick, you can squeeze them a bit so they’re more tightly around the stick. Thread one to two pastrami cubes onto the skewer, followed by some red onion. Alternate until the sticks are full.

Place the skewers on the grill and grill for three to four minutes per side. Be gentle when flipping over. They will be easier to maneuver on a plancha (a grill with a solid cooking surface rather than a grate), but if you don’t have one, it’s also more than doable on grates.