Ingredients
- 600 g ground lamb
- 1 onion
- 2 garlic cloves
- 1 bunch parsley
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- Salt and pepper to taste
Step-by-step
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- Put the onion, garlic and parsley in the mixing bowl and chop 5 sec/speed 5.
- Add the meat, cumin, paprika, cayenne, salt and pepper. Mix 30 sec/speed 4 until you get a smooth paste.
- Refrigerate the mixture 20 min so it firms up.
- Shape into elongated kebabs around moistened skewers.
- Grill on a hot grill or griddle, turning until browned on all sides.
Tips
- Kneading the meat well with the onion gives the compact texture typical of kebab.
- Serve with rice, lavash bread and yogurt.
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