imageI’ve worked at this and learned a bit from my Instagram friends, it may never be perfect but it’s getting there


How it’s done

What you need;
600g of minced lamb (at least 20% fat)
1 small red onion, finely chopped and pressed in a tea towel to remove the liquid
1 red pepper, finely chopped
A handful of parsley leaves, finely chopped
2 garlic cloves, finely chopped
1 tsp sumac
1 tsp paprika
1 tsp chilli flakes
1tsp ground cumin
1 tsp ground coriander
Quarter of a teaspoon of salt

Kebabs are very personal so have a few goes adjusting the spices to your taste.

Mix all of the ingredients together in a bowl and kneed it like bread until it forms a sticky consistency, leave it in the fridge for at least a couple of hours or even overnight.
If you can every couple of hours give it another kneeding session.

At least an hour before you’re ready to cook form the meat it into shape round a flat metal skewer, although even wood ones will do at a push. Wet hands help a bit.

Don’t cook them over to much fire as when the fat starts to melt it’s easy to get a lot of flames which is bad. Keep them turning to get the fat running over the surface.

If you have it right they won’t split and fall off the skewers,

When they are brown and gorgeous, pull them  from the skewer and serve with lemon and a pinch more Sumac.