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
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.
You can combine this plate with some of our excellent salads.