Lule Kebab

Method

1. 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. 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. 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. Grill 8 to 10 minutes, turning every 2 minutes, until browned and 70°C inside.
5. Toss the red onion with the sumac. Slide the kebabs onto lavash and top with the sumac onions.

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