Soak the wooden skewers for 1 hour.
Finely chop the onion and garlic and sauté with the paprika, ajvar and oil over a low heat and leave to cool.
Then add this paste to the mince and season with salt and pepper. Knead with your hands for 5-10 minutes.
Form 10 cm long and 2 cm thick rolls and chill in the fridge for 2 hours.
Thread onto skewers and briefly grill on all sides over a high heat. Then cook for approx. 15 minutes over an indirect heat of 180°C.