Summary

Ingredients

• 1 kg minced meat, lamb, alternatively lamb and beef mixed
• 2 large onions, finely grated
• 3 chilli pepper (s), pitted and processed into puree
• 4 cloves garlic, ground with a little salt to make puree
• 1 bunch parsley, smooth, finely chopped
• 1 teaspoon, heaped salt
• 1 teaspoon cumin, freshly ground
• 1 tablespoon paprika pulp
• 0.5 ½ lemon (s), juice and finely grated zest

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Instructions

1. Knead all ingredients together properly (at least 5 minutes so that the meat fat mixes well with the remaining ingredients and releases binding). Let the meat dough soak in the refrigerator for a few hours.
2. Spread around 150 - 200 g of meat dough each on metal skewers and press down firmly. Grill the skewers over high heat for about 2-3 minutes on each side, turning them very early so that the mixture does not fall off.
3. Tip:
4. Tell the butcher when shopping that the fat content should be a little higher so that the skewers do not dry out. Even better, make the minced meat yourself.