Hand-Pressed Lamb Lula Kebab with Sumac Onions

What you need

• 700 g (1 1/2 lb) ground lamb, from a fatty cut such as shoulder, minced twice
• 200 g (7 oz) lamb tail fat, or other lamb fat, minced; keep a few small chunks for the skewers
• 3 onions, finely minced or grated, squeezed dry
• 1 1/2 tsp salt
• 1 tsp black pepper, freshly ground
• 1 tsp dried basil
• 1 red onion, thinly sliced into rings
• 1 tbsp sumac
• 1 tbsp vegetable oil, for the skewers
• 1 handful fresh parsley, roughly chopped
• 4 pieces lavash, for serving

Method

Restated from the original video

1. 1

   Mix the ground lamb, minced fat, onions, salt, pepper and dried basil in a large bowl.

2. 2

   Knead the mixture hard by hand for at least 8 min until it turns sticky and paste-like.

3. 3

   Lift handfuls of the meat and slap them back into the bowl for another 5-10 min. This binds the mixture so it stays on the skewer.

4. 4

   Cover and chill for at least 1 hour.

5. 5

   Toss the red onion rings with the sumac and a pinch of salt. Leave them aside to soften.

6. 6

   Light a charcoal grill and burn the coals until covered with gray ash. Brush flat metal skewers lightly with the vegetable oil.

7. 7

   With wet hands, press about 65 g of the meat around each skewer, push on a chunk of the reserved fat, then press about 65 g more over it to make a log 12-15 cm (5-6 in) long. Squeeze firmly so your finger marks show.

8. 8

   Grill over hot coals, turning the skewers often, until browned and cooked through, 10-15 min. The meat should reach 71 °C (160 °F) inside.

9. 9

   No grill: bake the skewers on a foil-lined tray at 200 °C (400 °F), turning once, 20-25 min.

10. 10

    Slide the kebabs off onto warm lavash, add the sumac onions and parsley, and serve at once.

Imported from sovkusom.ru. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.