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Epicurious

Ground Meat Kebab

The ground meat for this kebab—I usually buy shoulder of lamb—should have a good amount of fat so that it remains moist and juicy. Most of it will melt away in the heat of the grill. You will need skewers with a thick, wide blade to hold the meat and prevent it from rolling around. Alternatively, it is easier and equally good to shape the meat into burgers. Serve them with Arab flat breads or the very thin, Lebanese markouk (see page 245), and accompany them with a salad and a choice of mezze.

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