Lamb Kebabs

When it comes to grilling, nothing quite beats the flavour and aroma of perfectly cooked lamb kebabs. If you're looking to elevate your grilling game, mastering the art of 7 spice lamb kebabs is a must. Let's dive into the world of spices and techniques to create a mouthwatering dish that will impress your guests.

The Stuff:

• 1 Large white onion, peeled, plus more sliced onion, for serving
• 2 Pounds ground lamb
• 4 Large garlic cloves, finely chopped (about 1 1/2 Tablespoons)
• 2 Tablespoons kosher salt
• 2 Teaspoons black pepper
• 1 Teaspoon Never Not Eating 7 Spice, Baharat or Ras el Hanout
• 1/2 Teaspoon baking soda
• 6 Tablespoons fresh lemon juice (from 2 lemons), plus lemon wedges, for serving
• 1/4 Cup unsalted butter, melted
• Neutral oil, for grill
• Dried mint, to taste
• Lavash, sumac, fresh herbs (such as cilantro, parsley, basil, dill, and mint), and plain whole-milk yoghurt, for serving

The Method:

1. Grate onion on the large holes of a box grater. Place grated onion in a double layer of paper towels, and squeeze to remove excess liquid. Place grated onion in a large bowl; stir in ground lamb, garlic, salt, pepper, Never Not Eating blend, and baking soda until combined. Working in batches if needed, transfer mixture to a food processor, and pulse until a smooth, thick paste forms, about 5 pulses. Divide mixture into 12 equal portions (about 3 1/2 Ounces each).
2. Press 1 meat portion onto a skewer using lightly dampened hands; flatten into an 8-inch-long tube, leaving 2 inches of space at the base of the skewer. Using your thumb and pointer finger on either side of the skewer, make 1/2-inch-deep divots along the length of the meat. Place the skewer on a baking sheet. Repeat with the remaining meat portions.
3. Preheat grill to medium-high (400°F to 450°F). Meanwhile, stir together lemon juice, butter, and salt to taste. Set aside.
4. Place skewers on oiled grates. Grill, uncovered, until the bottom side is well browned, about 3 minutes. Flip skewers, and baste generously with lemon juice mixture. Continue grilling until skewers are cooked through, about 3 minutes. Remove from the grill, and baste with the remaining lemon juice mixture. Sprinkle to taste with dried mint. Serve skewers with sliced onion, lemon wedges, lavash, sumac, herbs, and yoghurt.