Ingredients:

  • 1 lb lean minced lamb
  • 1/2 cup yellow onion, grated and squeezed dry
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1/4 cup fresh parsley, finely chopped
  • 2 tbsp fresh mint, finely chopped
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp ground coriander
  • 1/2 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp lemon juice
  • 1 tbsp extra virgin olive oil

Instructions:

  1. Grate the onion using the fine side of a box grater, place it in a fine-mesh strainer, and press firmly with a spoon to remove excess liquid.
  2. In a large bowl, combine the lean minced lamb, squeezed onion, garlic, and ginger.
  3. Add the cumin, paprika, coriander, cinnamon, salt, pepper, lemon juice, and olive oil to the meat.
  4. Knead the mixture by hand for 3–5 minutes until the meat becomes tacky or sticky to ensure it binds to the skewers.
  5. Fold in the chopped parsley and mint.
  6. Divide the meat into 12 equal portions and mold them around the skewers, pressing firmly to create smooth cylinders.
  7. Heat a grill to medium-high and grill the kebabs for 2–3 minutes per side until a deep mahogany-colored crust forms.