Scale

For the Kebab

500 g (1.1 lbs) ground lamb

500 g (1.1 lbs) ground veal or beef

1 onion, chopped

3 garlic cloves, sliced

1 bell pepper, chopped

1 red chili pepper, chopped (with or without the seeds)

2 tsp cumin

2 tsp paprika

1 tsp allspice

1 tsp cinnamon

½ tsp chili flakes

1 tsp black pepper

2 tsp salt

2 tbsp olive oil

2 dl (¾ cup) parsley, chopped (optional)

A mix of tomatoes, sivri peppers, and mini bell peppers (for roasting)

2 tbsp olive oil (if frying the kebab)

For the Onion Salad

2 red onions, sliced lengthwise

2 dl (¾ cup) parsley, chopped

1 tsp salt

2 tsp sumac

1 tbsp olive oil

To Serve

Flatbread

A sauce of your choice (e.g., crème fraîche with parsley and salt)

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For the Kebab

Add the onion, garlic, bell pepper, and red chili pepper to a blender and mix until very fine. Alternatively, chop everything very finely with a knife.
Using a fine mesh strainer, slightly strain the vegetable mixture but do not remove all the liquid.
In a bowl, add the meat, blended vegetables, cumin, paprika, allspice, cinnamon, chili flakes, black pepper, salt, and olive oil. If using parsley, add it as well. Mix until well combined. Let rest in the fridge for 15-20 minutes.
If using wooden skewers, wrap them in aluminum foil. Flat skewers are preferred, but if using thin, round skewers, group several together to create a thicker skewer.

If roasting in the oven

Wet your hands with cold water, form the meat into balls, and thread them onto the skewers. Massage the meat down the length of the skewer, creating indentation marks with your thumb and forefinger. Ensure they are evenly shaped.
Add the vegetables to a roasting tray and place a rack on top. If using tomatoes, cut them into quarters. Place the skewers on the rack.
Bake at 200°C (400°F) for 5 minutes, turn the skewers, and bake for another 5 minutes.
Change the oven setting to broil and broil for another 10 minutes, turning the skewers every 2 minutes.

If frying in a skillet

Wet your hands with cold water, form the meat into balls, and thread them onto a skewer. Massage the meat down the length of the skewer, creating indentation marks. Remove the shaped meat from the skewer and place it on a plate. Repeat for all the meat.
Heat olive oil in a frying pan and fry the meat until browned on all sides and cooked through, turning frequently to retain the juices.
Roast the vegetables in the oven at 200C (400F) for 15-20 minutes until charred and softened or fry them in some olive oil in a frying pan.

For the Onion Salad

Add the thinly sliced onions and salt to a bowl. Massage the onions until the slices are well separated.
Add parsley, sumac, and olive oil. Mix well.

To Serve

Serve the kebab meat with the onion salad, roasted vegetables, and a sauce of your choice on a flatbread and roll into a wrap. Enjoy!