Ingredients

· 800 g lamb mince

· 2 tablespoons dried chilli flakes

· 4 teaspoons sumac

· 4 teaspoons ground cumin

· 4 tablespoons flat-leaf parsley

· 6 cloves garlic, crushed

For the Sumac Onions

· 2 onions, thinly sliced

· 1 bunch parsley, roughly chopped, extra for serving

· 1 tablespoon sumac

Method

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 five minutes. Form into 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 five minutes on each side or until cooked through and charred. Serve with the sumac onions, flatbreads, yogurt, tomatoes, pickled chillies and more parsley.