- 2 lb. minced lamb.
- 100 g lamb fat (tail fat).
- 1 cup finely chopped parsley leaves.
- 2 tsp salt.
- 1 tsp black pepper.
Sauce Ingredients:
- 4 large tomatoes, grated.
- 1 tbsp harissa paste.
- 1 tbsp lemon juice.
- ½ cup finely chopped parsley leaves.
- ½ tsp salt.
Serving Ingredients:
- 10 flat breads.
Kebabs Directions:
1. Place the ground meat in a food processor bowl, add the pieces of fat, and process at high speed for one minute, or until finely ground and resembling a dough that gathers around the blade in the center.
2. Transfer the meat mixture to a deep bowl, add the parsley, salt, and black pepper, and knead by hand until all the ingredients are well combined.
3. Cover the bowl with plastic wrap and refrigerate for at least one hour.
4. Soak wooden skewers in water for 20 minutes, then dry them thoroughly.
5. Take a small amount of the meat mixture and shape it into a medium-thick cylinder on the wooden skewers. Place the skewers on a large tray.
6. Preheat an outdoor charcoal grill or a home grill to medium-high heat.
7. Arrange the meat skewers on the grill and turn them every 5 seconds for 2 minutes, or until the outer layer of meat is firm. Then grill the skewers for 2 minutes on each side, or until the kebabs are cooked through.
How to make sandwich rolls:
1. Pour all the sauce ingredients into a deep bowl and mix with a spoon until well combined.
2. Place 2 tbsp of the sauce mixture on the bread rolls and spread it evenly with the back of a spoon, leaving a 1 cm border around the edges.
3. Place two kebabs lengthwise on the bread roll, fold the roll over from the top and bottom, and then roll it up like a cylinder.
4. Arrange the kebab sandwich rolls on a large platter and serve with salads and pickles.