Ingredients

• 800 g ground lamb
• 3 tbsp Urfa pepper flakes
• 1 piece yellow onion
• 4 clove garlic
• 1 bunch fresh parsley
• 2 tsp ground cumin
• 1 tsp paprika
• 2 tsp salt
• 1 tsp black pepper
• 2 tbsp olive oil

Instructions

1. Prepare aromatics

   Finely grate the onion using a box grater and squeeze out excess liquid with your hands. Mince 4 garlic cloves very finely. Finely chop the parsley leaves, discarding thick stems. The onion should release minimal juice and the garlic should be paste-like. Do not skip squeezing the onion or the mixture will be too wet.

2. Mix spice blend

   Combine Urfa pepper flakes, ground cumin, paprika, salt, and black pepper in a small bowl. Mix thoroughly with a spoon for 30 seconds until evenly distributed. The mixture should be deep red from the Urfa pepper. Do not substitute regular chili flakes as they lack the smoky complexity.

3. Combine ingredients

   Place ground lamb in a large mixing bowl. Add the squeezed onion, minced garlic, chopped parsley, spice mixture, and olive oil. Mix gently with your hands for 2-3 minutes until just combined and the meat turns reddish. Do not overmix or the kebabs will become tough and dense.

4. Rest mixture

   Cover the bowl with plastic wrap and refrigerate for 1-2 hours at low temperature. This allows the flavors to meld and the mixture to firm up for easier shaping. The meat should feel slightly firmer and smell aromatic. Do not skip this step or the kebabs may fall apart during cooking.

5. Shape kebabs

   With wet hands, divide the mixture into 8 equal portions. Roll each portion into a sausage shape around metal skewers, pressing gently to adhere. Each kebab should be about 15cm long and evenly shaped. Keep your hands damp to prevent sticking. Do not press too firmly or the meat will become compacted.

6. Preheat grill

   Heat a charcoal grill or gas grill to medium-high heat for 10-15 minutes. Clean and oil the grates thoroughly. The coals should have no flames and feel hot when you hold your hand 6 inches above. Do not use high heat as this will char the outside before the inside cooks through.

7. Grill kebabs

   Place kebabs on the grill over medium-high heat and cook for 12-15 minutes total, turning every 3-4 minutes. The exterior should develop a dark, caramelized crust while the interior stays pink and juicy. Look for slight charring and sizzling sounds. Do not move them too frequently or they won't develop proper color.

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