A Moose in Love wrote:

> I don't buy ground poultry. I suspect that they may grind in the
> skin, and perhaps too much fat. etc. If you grind it yourself, and
> put in the lean stuff, different story.

You can not know how right you are, also on this side of the pond: kebab
vendors here in Italy use many meats but the majority is now using poultry.
I once happend to see the cook bringing in a new skewer so I got tosee the
thing as it is: totally yellow apart from some spot here and there, and that
means *almost all skin*. Sheesh, that was the last time I entered a poultry
kebab shop for 3 good years. Then this summer I found another shop which
uses poultry and their skewers were for the most part lean meat, so I go
there now and then, other poultry kebab vendors are all marked with a "NO
NO"