Kafta kebab

Method

1. 1 Finely chop the onion and squeeze out the excess water; if there's still water in the onion, the meat will slip off the skewers.
2. 2 Mix the minced lamb with chopped onions, chopped herbs, baharat, and pepper.
3. 3 Knead the meat mixture for 10 minutes until it binds together, then refrigerate for 1 hour.
4. 4 Kneading the meat for a sufficient amount of time and chilling it are two conditions necessary for the meat to stick to the skewers when grilling.
5. 5 Squeeze the meat around a flat skewer to form a long strip, then press your finger to create grooves along the length of the strip.
6. 6 Grill over high heat for 4 minutes on each side, then sprinkle with sumac and serve with tahini and bread.

With an appliance

• Charcoal grill 35 min

  Grill over charcoal, keeping the grill 10 cm above the coals, for 8 minutes, flipping at the 4th minute; the fat will drip onto the coals, creating a fragrant smoke.