About the Recipe

Ingredients
For the GrillÂ
1 kg Ground Lamb or Beef
1 Small Onion, grated and blotted with paper towel to soak up any excess liquid
1 large bunch Flat Parsley
3 tbsp Urfa PepperÂ
2 tsp Sumac
1 ½ tsp SaltÂ
6-12 Long Flat Metal SkewersÂ
For the Yoghurt SauceÂ
1 ¼ cups Greek YoghurtÂ
1 tbsp Lemon JuiceÂ
1 Clove Garlic, finely minced
1 tbsp Sumac
½ tsp SaltÂ
Preparation
Base
In a medium bowl, combine the yoghurt sauce ingredients. Cover and store in the fridge until ready to use.Â
Finely chop ¼ cup of the parsley leaves to use for the kebabs, set the rest aside. Combine this in a large bowl with the lamb, grated onion, Urfa pepper, sumac and salt. Work the ingredients together with your hands until they are fully incorporated.Â
Divide the mixture into 6-12 equal portions depending on the size of your skewers. Squeeze the mixture onto the skewers to form long sausages.Â
On the BBQ
Light the Barbecue and once the coals are glowing white set a 2 zone grill by pushing the coals to one side.
Oil the grates of the grill to prevent sticking.Â
Grill the kebabs for 1-2 minutes on each side to seal them. Then cook for an additional 4 minutes on each side until cooked through.Â
In the Grill
Preheat the grill until hot. Grill the kebabs for 1-2 minutes on each side to seal them. Then cook for an additional 4 minutes on each side until cooked through.Â
Serve with Pita Bread, Salad bits and the yoghurt sauce.Â