Wide, flat metal skewers are ideal for grilling this style of ground-meat kebab. The spiced meat mixture can also be formed into patties if you don’t have skewers.
- 1 1⁄2 lb. ground lamb
- 6 tbsp. grated onion
- 2 tbsp. extra-virgin olive oil
- 4 tbsp. dried ground aleppo pepper or paprika
- 1 tbsp. kosher salt
- 2 tsp. ground cumin
- 2 tsp. dried oregano leaves
- 2 tsp. dried mint leaves, crumbled with your fingers
- 1 tsp. freshly ground black pepper
- Combine lamb and onion in a large bowl; set aside. Heat oil in a 10″ skillet over medium-high heat. Add aleppo pepper, salt, cumin, oregano, mint, and pepper and cook, stirring constantly, until fragrant, about 45 seconds. Pour the spice mixture over the reserved lamb mixture and mix thoroughly with your hands.
- Divide lamb mixture into 4 portions and roll each into a thin cylinder about 10″ long and 1″ thick. Slide a flat metal skewer (see page 100) into each cylinder and press the meat around the skewer. Transfer skewers to a parchment-lined baking sheet and refrigerate for 30 minutes to firm up.
- Meanwhile, build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high (alternatively, heat broiler and position rack 7″ from heating element). Grill or broil the kebabs, turning once, until browned and nicely charred on the outside and medium on the inside, about 4 minutes per side.