500 g (1 lb 1½ oz) minced lamb
shoulder
1 large onion, peeled, grated and
squeezed of excess juice
Salt to taste
Ground black pepper to taste
3 flat skewers, each about 2.5 cm
(1 in) wide and 60 cm (24 in) long
Ground sumac to taste (optional)
2–4 medium tomatoes, depending
on taste
Put meat in a mixing bowl. Add onion and season to taste with salt
and pepper.
Mix ingredients together by hand and knead for about 20–30 minutes
or until meat feels sticky.
Take a fistful of meat and, beginning at the pointed end, spread evenly
along flat skewer to cover about 30 cm (12 in).
After shaping meat along skewer, lightly squeeze meat to make sure
it sticks to the skewer. Repeat until ingredients are used up.
Grill (broil) meat over hot charcoal, turning frequently, until it is
cooked and charred in parts, but still juicy. Remove from heat and
place on a plate to rest.
Thread tomatoes whole onto regular skewers, then grill them until
just softened and their skins are a little charred. Remove from heat.
Take meat off skewers and place on a serving plate. Sprinkle sumac
over and serve with grilled tomatoes and barberry rice (see pg 84)
or flat bread. Some cooks also add a few sprigs of basil leaves.
Tip: These kebabs can be baked in the oven if charcoal heat is
unavailable. Shape minced meat into 3-cm (1½-in) wide lengths on
an oiled baking tray, then bake in a preheated oven at 180°C (350°F)
for 15 minutes on each side.
After grating onion, squeeze out
its excess juice. Squeezed onion
should be moist to the touch but
not dripping wet.
After shaping meat onto skewers,
you can use your finger to make
marks at 2.5-cm (1-in) intervals.
This creates bite-size portions
when the kebabs are cooked.
After grilling, let kebabs rest a
while before carefully taking
them off the skewers. It is
traditionally important to serve
them in long pieces.
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