Ingredients
- 600g hand-chopped lamb (with tail fat)
- Red pepper paste
- Sumac, chile, salt
- Onion, parsley
- Flatbread, grilled tomato, pepper
Method
- 1
Knead lamb with paste, chile, salt until sticky.· 10m
- 2
Mold onto wide flat skewers.
- 3
Grill hot over charcoal, turning constantly.· 10m
- 4
Serve on flatbread with sumac onions.