Lyulyakebab

Method

Soak the breadcrumbs in water for 5 minutes until softened. Combine the ground lamb and beef with the minced onions, fresh herbs, soaked breadcrumbs, ground spices, salt and chilli flakes in a large bowl, mixing gently with your hands until just combined but not overworked. Divide the mixture into 8 equal portions and mould each around a metal kebab skewer, pressing firmly to create an elongated cylinder roughly 10cm long. Heat the beef fat or oil in a large cast iron pan or griddle over medium-high heat until shimmering. Place the kebabs in the pan and cook for 12-15 minutes, turning frequently every 2-3 minutes to ensure even browning and cooking through. The exterior should be deeply browned and caramelised whilst remaining juicy inside. Rest for 2 minutes before serving with lavash bread, sliced onions and pomegranate molasses.