Lule Kebab

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Ingredients for 50 servings

• 3.78 kg ground lamb
• 3.78 kg ground beef, 80% lean
• 8 1/3 yellow onion, quartered
• 985 ml flat-leaf parsley leaves
• 16 2/3 cloves garlic
• 62 ml kosher salt
• 41 ml Aleppo pepper
• 41 ml sweet paprika
• 21 ml ground cumin
• 21 ml black pepper
• 50 pieces lavash
• 8 1/3 red onion, thinly sliced
• 41 ml sumac

1. Step 1 of 5

   Pulse the onion, parsley and garlic in the food processor until finely minced. Tip into a strainer and press out as much liquid as you can; wet onion makes kebabs fall off the skewer.

2. Step 2 of 5

   Knead the lamb, beef, onion mixture, salt and spices in a large bowl for 3 to 4 minutes, until the mixture turns sticky and holds together. Refrigerate 30 minutes.

3. Step 3 of 5

   Heat the grill to high. With wet hands, press about 1/2 cup of meat around each skewer into a long, even log about 1 inch thick.

4. Step 4 of 5

   Grill 8 to 10 minutes, turning every 2 minutes, until browned and 70°C inside.

5. Step 5 of 5

   Toss the red onion with the sumac. Slide the kebabs onto lavash and top with the sumac onions.