Lamb kofta kebab

Cut the lamb into chunks and put it through a meat grinder with a coarse plate. Grind the onion next and squeeze out its juice.

Use shoulder or neck — without fat the kofta turns out dry. Ready-made ground lamb works too.

Finely chop the parsley and garlic.

Combine the mince, onion, parsley, garlic, spices and salt. Knead by hand for 2–3 minutes, slapping the mixture against the bowl, until it turns sticky.

Cover the bowl and refrigerate the mixture so it holds better on the skewers. Meanwhile, soak wooden skewers in water.

With wet hands, divide the mixture into 12 portions and shape them into long sausages 2–3 cm thick around the skewers.

Heat a grill pan, brush it with oil and cook the kofta over medium heat, turning every 2–3 minutes. They're done when there's no pink left inside and the juices run clear.

Ground meat must be cooked through. With a thermometer, the center should reach at least 71 °C.

Let the kofta rest for 2 minutes, then serve on a platter with fresh vegetables and herbs. Done!