Lula Kебab

Method

Combine the minced lamb, minced beef, finely chopped onions, fresh coriander, and parsley in a large bowl. Season the mixture thoroughly with salt, black pepper, and red chilli powder, mixing until well combined and the mixture becomes sticky and cohesive. Divide into 8 equal portions and mould each portion firmly around flat metal skewers, creating an elongated cylindrical shape about 12cm long. Heat the vegetable oil in a heavy-bottomed pan or griddle over medium-high heat until smoking slightly. Place the kebabs on the hot surface and cook for 12-15 minutes, turning regularly every 2-3 minutes to ensure even browning and cooking through without burning. The kebabs should develop a dark caramelised crust whilst remaining juicy inside. Serve immediately whilst still hot, traditionally with flatbread, sliced raw onions, and fresh herbs.