Lula Kebab

Combine the ground lamb, grated onion (squeezed dry of all moisture), grated tail fat or butter, cumin, salt, and pepper in a large bowl. Knead the mixture vigorously by hand for at least five minutes until it becomes sticky and cohesive.

Cover the bowl and refrigerate the meat mixture for at least two hours, or ideally overnight. Chilling firms the fat and helps the kebab hold together on the skewer during grilling without crumbling apart.

Prepare a charcoal grill with hot coals spread evenly, or preheat a gas grill to high heat. Wet your hands with cold water, then take a portion of meat and mould it tightly around wide flat metal skewers in elongated sausage shapes.

Each kebab should be about fifteen centimetres long and two centimetres thick, pressed firmly and evenly around the skewer. If using round skewers, use two parallel skewers per kebab to prevent the meat from spinning.

Place the skewered kebabs on the grill along with the halved tomatoes and whole green peppers. Grill the kebabs for three to four minutes per side, turning carefully, until charred on the outside and just cooked through.

Remove the kebabs from the skewers by sliding them off onto warm lavash bread. Sprinkle generously with sumac and serve immediately alongside the grilled tomatoes and peppers, with fresh herbs and sliced raw onion.