Kabab koobideh

Method

Combine minced lamb and beef in a bowl with finely minced onion, fresh parsley, coriander, salt, black pepper and cayenne pepper, mixing thoroughly until the mixture is sticky and holds together well. Divide the mixture into 8 equal portions and mould each portion firmly around flat metal skewers, creating long cylinders approximately 15 centimetres in length. Brush the kababs lightly with vegetable oil and arrange on a preheated grill or barbecue at high heat. Grill for 8-10 minutes, turning occasionally, until the meat is charred on the outside and cooked through, with juices running clear. Serve immediately on warm flatbread with grilled tomatoes, onion slices and fresh lemon wedges.