Ingredients:
1 pound
ground lamb
1 medium red onion, grated
½ cup bread
crumbs or white flour
1 egg,
slightly beaten
1 teaspoon
turmeric
1 teaspoon
salt
½ teaspoon
ground black pepper
1 teaspoon
lemon juice
Preparation:
In a big bowl
mix all ingredients well; cover and leave in frig overnight or at room
temperature
for a few hours.
In order to
prevent the mix from falling off the skewers, you should drain the juice out of
the grated onion before adding it to the meat. Also the colder the mix, the
better it will stick to the skewers.
Divide the
meat into 8 portions.
Shape each
portion as a big cigar.
Thread each
portion with a long metal skewer, press and shape again evenly.
Place the
skewers a few inches away from the grill coals. Turn constantly every 2 or 3 minutes
each side, until meat is already cooked.
Take off the
skewers and serve 2 in individuals serving plates.
Serve 4.
You can
combine this plate with some of our excellent salads.