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| 500 g (1 Ib) boned shoulder lamb
1 medium grated onion Salt and pepper |
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Mince the meat finely, then add onion, salt,
and pepper to it and pummel well together for 15 minutes until the mixture
is smooth and sticky. Keeping your hands wet, take a handful of the mixture
and mould the mixture lightly with the fingers, making indentations all
the way down the skewer, press firmly to the skewer at both ends. The kebabs
should be 20 cm (7-8 in) long.
Grill the kebabs on both sides until nicely
browned and cooked through. Remove the kebabs from the skewer and cover
it with Persian bread. Serve immediately with pickles and fresh herbs or
with rice.
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