Adyghe Kabab

Method

Combine the beef mince, minced onions, chopped coriander, parsley, garlic, and suet in a large bowl, mixing gently with your hands until just combined. Season with Adyghe pepper, salt, and black pepper, stirring thoroughly to distribute the spices evenly throughout the mixture. Form the mixture into elongated kebab shapes around flat metal skewers, approximately 15 centimetres long, pressing firmly so the mixture holds together well. Heat the oil in a large cast iron skillet or griddle over a medium-high heat until shimmering, then carefully place the kebabs on the hot surface. Cook for 8-10 minutes, turning frequently every 2 minutes, until deeply browned and cooked through with an internal temperature of 75 degrees Celsius. Serve immediately whilst still hot, traditionally accompanied by flatbread, fresh onions, and a squeeze of lemon juice.