Menu
500 grams – Ground lamb
500 grams – Regular ground beef
1 – Red bell pepper (finely diced)
1 – Small red onion (finely diced)
3-4 – Cloves of garlic (minced)
1/2 Bunch – Cilantro (Finely Chopped)
1/2 Bunch – Flat leaf parsley (Finely Chopped)
1 1/2 Tbsp – Paprika
1 1/2 Tsp – Cayenne powder (or any chilli powder of your choosing)
2 Tbsp – Red pepper paste (found in import aisle in grocery store)
1 Tsp – Ground cumin
2 Tsp – Sumac
Salt
Black pepper
In a food processor, add the onion, peppers, and ground beef. Pulse until smooth and beef is gummy and adhesive
Add your ground lamb and all the remaining ingredients to the food processor. Bring together at medium speed
Let your meat rest for half an hour in the fridge
Now, your meat should be solid enough to place on skewers like a hotdog, yet still pliable to shape into a kebab
It’s important to turn the skewers frequently on the BBQ so that one side doesn’t cook more than the other. The meat will release itself from the skewer (don’t walk away from your kabab while on the BBQ)
An easier method is to shape your kebab into small football shapes and cook them on a flat top griddle