2 tbsp or 1 tbsp of dried chilli flakes urfa chilli flakes, (see recipe below)
4 tsp sumac
4 tsp ground cumin
finely chopped to make 4 tbsp flat-leaf parsley stalks
6 cloves garlic, crushed
2 onions, thinly sliced
½ a small bunch flat-leaf parsley, roughly chopped, plus extra for serving
1 tbsp sumac
flatbreads, yogurt, pickled chillies and tomatoes
Prepare the BBQ for direct cooking by spreading the coals in an even layer.
To make the kebabs, combine the lamb mince with all the other ingredients and lots of seasoning.
Mix well with your hands, as if you are kneading bread, for 5 minutes. Form into 12 kebabs and thread onto metal skewers.
Put the onions into a bowl of iced water for 20 minutes. Drain well, then tip into a bowl and mix with the parsley, sumac and some seasoning.
Cook the kebabs for 4 minutes on each side or until cooked through and charred. (Alternatively, heat the grill to high and cook the kebabs for 8 minutes, turning halfway, until charred and cooked through.)
Serve with the sumac onions, flatbreads, yogurt, tomatoes, pickled chillies and more parsley.