-500 g (1 lP + 2 os) ground lamb
- 1 ½ tsp salt
- 1 tsp ground cumin
- 2 tsp ground sumac
- 1 tsp ground chili pepper flakes
- 2 tbsp ice-cold water
Directions:
1- Combine lamb with salt, cumin, sumac, and pepper flakes.
2- Knead by hand or in a stand mixer fitted with a paddle attachment until mixture turns tacky and starts sticking to the side of the bowl.
3- Add water and continue kneading until incorporated.
4- Place in refrigerator and chill well for 2 hours.
5- Using wet hands, divide lamb mixture into 12 even balls and form each ball into a long, flat kebab around a skewer.
6- Place kebabs directly over hot side of grill, cover, turning occasionally until well charred on both sides and kebabs are cooked through, about 12 minutes total.
7- Serve kebabs with warm bread, sumac onions, parsley, tomatoes, and pickled peppers.