Lyula Kebab

Method

Combine the minced lamb and beef in a large bowl with the finely chopped onion, garlic, fresh coriander, and parsley. Add the ground cumin, ground coriander, paprika, salt, and black pepper, then bind the mixture with the beaten egg and mix thoroughly until well combined and sticky. Divide the mixture into 8 equal portions and mould each around flat metal skewers, creating elongated oval shapes approximately 10 centimetres long, pressing firmly so the meat adheres to the skewer. Heat the vegetable oil in a large heavy-bottomed pan or griddle over a medium-high heat until shimmering. Cook the kebabs for 12-15 minutes, turning occasionally and adjusting the heat to ensure they develop a golden-brown crust whilst cooking through to the centre without burning. Serve hot with flatbread, sliced onion, fresh herbs, and a squeeze of lemon juice.