Kebab lahm (kabab lahm)

Instructions

1. Finely grate the onion, chop the parsley and crush the garlic, then squeeze the grated onion in a tea towel to remove its liquid.
2. In a bowl, mix the ground meat with the onion, parsley, garlic, tomato paste, spices and salt.
3. Knead the mixture for 3 to 4 minutes until smooth and sticky, then let it rest 30 minutes in the fridge.
4. Wet the skewers in water and spread the meat around them, pressing it into a long, tight cylinder.
5. Heat a grill or ridged pan over medium-high heat and cook the kebabs for 10 to 12 minutes, turning regularly, until golden and cooked through.
6. Serve the kebabs hot with flatbread, sliced tomato and some fresh parsley.