A mix of lamb and beef mince seasoned with Turkish spices and red pepper paste, moulded onto flat skewers and grilled over fierce charcoal heat. This combination brings together the rich, gamey depth of lamb with the milder, juicy beef, balanced by aromatic cumin, smoky paprika, and a subtle heat from chilli flakes. The addition of fresh parsley and finely chopped onion keeps the mixture moist and fragrant, while a touch of allspice adds warmth without overwhelming the palate.

Cooking these kebabs directly over hot coals allows the meat to develop a charred exterior that locks in juices, giving a satisfying texture and flavour. The quick, intense heat demands attention and careful turning, but the results are worth the effort. Serving them alongside charred peppers, tomatoes, and sumac-dressed onions adds brightness and a crisp contrast, making the dish feel grounded and complete.

This recipe is a straightforward introduction to fire-cooking with bold, seasonal ingredients. It’s approachable for everyday BBQ, yet thoughtful enough to bring a touch of something different to the table. Simple equipment and a clear method mean you can focus on technique and flavour, letting the quality of the ingredients shine through.