Lula Kebab

Method

Combine the lamb mince, finely chopped onion, parsley, mint, cumin, black pepper, salt and chilli in a large bowl and mix thoroughly by hand until the mixture becomes sticky and holds together well. Divide the mixture into 8 equal portions and mould each firmly around a soaked wooden skewer, creating an elongated kebab shape about 15 centimetres long. Heat the oil in a large frying pan or griddle pan over medium-high heat until shimmering. Place the kebabs in the pan and cook for 12-15 minutes, turning every few minutes to ensure even browning on all sides until cooked through. The exterior should be caramelised and golden brown whilst the inside remains juicy. Serve immediately with lemon wedges for squeezing over.