Ingredients

• 800 g ground lamb shoulder
• 200 g lamb tail fat
• 2 tbsp red pepper flakes
• 1 tbsp Urfa biber
• 4 clove garlic
• 1 piece onion
• 1 tsp ground cumin
• 1 tsp paprika
• 2 tsp salt
• 1 tsp black pepper
• 1 bunch parsley

Instructions

1. Prepare the aromatics

   Finely mince 4 garlic cloves and grate half the onion into small pieces. Finely chop the parsley leaves, discarding thick stems. Set aside in separate bowls for 10 minutes to release their oils. Do not use a food processor as it will create a paste instead of distinct pieces.

2. Mix the meat base

   Combine ground lamb shoulder with finely chopped lamb tail fat in a large bowl. Mix by hand for 2-3 minutes until the fat is evenly distributed throughout the meat. The mixture should feel slightly sticky and well-combined. Do not overmix or the meat will become tough.

3. Add spices and seasonings

   Add red pepper flakes, Urfa biber, cumin, paprika, salt, and black pepper to the meat mixture. Add the minced garlic, grated onion, and chopped parsley. Mix thoroughly by hand for 5-7 minutes until the mixture becomes sticky and holds together well. Do not add any liquid as this will make shaping difficult.

4. Knead and rest mixture

   Knead the meat mixture vigorously by hand for 8-10 minutes until it becomes very sticky and elastic. Cover with plastic wrap and refrigerate for at least 2 hours or overnight. The mixture should hold its shape when squeezed. Do not skip the resting time as this develops the proper texture.

5. Shape onto skewers

   Wet your hands with cold water and divide the mixture into 6 portions. Shape each portion around wide metal skewers, forming 20cm long sausage shapes with even thickness. Press firmly to ensure the meat adheres to the skewers. Do not make them too thick or they will not cook evenly.

6. Preheat the grill

   Preheat your grill or barbecue to high heat for 15-20 minutes. The grates should be very hot and well-oiled. Clean the grates thoroughly with a wire brush to prevent sticking. Do not attempt to cook over medium heat as this will dry out the kebabs.

7. Grill the kebabs

   Grill the kebabs over high heat for 12-15 minutes total, turning every 3-4 minutes to ensure even charring. The exterior should be deeply browned and slightly charred while the interior remains juicy. Do not press down on the kebabs with a spatula as this will squeeze out the juices.

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