1 lb ground lamb
1 onion, small, minced
4 cloves garlic, minced
1½ tsp ground cumin, divided
1½ tsp ground sumac, divided
½ tsp salt
¼ tsp ground black pepper
¼ tsp red pepper flakes, or to taste
2 tbsp ice water
For Serving:
pita bread, or naan bread
romaine lettuce leaves
red onion, chopped
fresh parsley
grape tomatoes, sliced in half
cucumber, chopped
In a large bowl, combine the ground lamb, minced onion and garlic, 1 teaspoon each of the ground cumin and sumac, salt, ground black pepper, red pepper flakes, and ice water.
Knead the mixture by hand until it turns tacky and starts sticking to the side of the bowl. Place in the refrigerator for about 30 minutes to chill.
Wet hands and place a ¼ of the lamb mixture onto each skewer. Use a 1-ounce scoop to form balls, thread a few onto each skewer, and then mash them together to form the kebab shape.
Preheat the grill to medium-high. In a small bowl, combine the remaining ground cumin and sumac.
Grill the kebabs for approximately 12 minutes, until well charred on both sides. Sprinkle the spice mix over the kebabs while they are cooking.
Serve the kebabs nestled in lettuce leaves with sliced red onion, parsley, tomatoes, and chopped cucumbers along with warm pita or naan bread. Enjoy!
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