Ingredients

Instructions

1. 1

   Finely chop the red bell pepper and onion, then place them in a clean kitchen towel or paper towel and squeeze out as much liquid as possible. This step is crucial so the meat stays on the skewer.

2. 2

   In a large mixing bowl, combine the ground lamb, drained pepper and onion mixture, minced garlic, paprika, chili flakes, salt, and cumin.

3. 3

   Knead the meat mixture vigorously by hand for about 5 to 8 minutes until the fat breaks down and the mixture becomes very sticky and paste-like.

4. 4

   Cover the bowl and refrigerate the mixture for at least 30 minutes to let the fat firm up, which makes skewering easier.

5. 5

   Preheat your grill or a cast-iron grill pan to medium-high heat. If using wooden skewers, soak them in water beforehand.

6. 6

   With wet hands, take a handful of the meat mixture and mold it onto the skewers, flattening it slightly and using your thumb to create ridges along the length.

7. 7

   Brush the grill grates with vegetable oil and cook the kebabs for about 4-5 minutes per side, or until well-charred and cooked through.

8. 8

   Serve immediately over warm flatbread to catch the juices.