Lamb-orghini

Prepare the kofta

1. Grate the onions using the fine side of a box grater. Place them into a clean tea towel and squeeze out as much liquid as possible.
2. Add the lamb mince, grated onion, garlic, parsley, mint and coriander to a large mixing bowl.
3. Add the cumin, coriander, sweet paprika, smoked paprika, cinnamon, nutmeg, salt and black pepper.
4. Mix everything together with clean hands for 4–5 minutes, adding the ice-cold water, until the mixture becomes sticky, smooth and well combined.
5. Cover and refrigerate for at least 1 hour, or longer if time permits.

Make the sumac onions

1. Peel the onions and slice them very thinly using a mandolin.
2. Place the onions into a large bowl, run under cold water and drain.
3. Add the parsley, sumac, lemon juice, vinegar and a generous pinch of salt.
4. Toss well, then gently massage the onions for 1–2 minutes until they begin to soften.
5. Set aside for at least 15 minutes for the flavours to develop.

Make the red chilli bread

1. Preheat the BBQ to 180–200°C.
2. In a bowl, combine the red pepper paste, olive oil, chilli flakes, Lebanese 7 spice, coriander and cumin. Season with salt and freshly cracked black pepper, then stir until smooth.
3. Spread the mixture evenly over each piece of Lebanese bread, right to the edges.
4. Place the bread directly onto the BBQ, topping side up. Close the lid and cook for 3–5 minutes, or until the edges are crisp and the topping is hot and lightly caramelised.
5. Remove and cut into wedges.

Cook the kofta

1. Divide the chilled mixture into 30 equal portions (approximately 70–100g each).
2. With damp hands, firmly mould each portion around a flat bamboo skewer into long sausage shapes.
3. Preheat the BBQ to 220–240°C.
4. Cook the kofta for 4–5 minutes per side, turning only once, until nicely charred and cooked through. Transfer to a serving platter and rest for 5 minutes.
5. Arrange the grilled kofta onto a large platter with the warm red chilli bread and a generous pile of sumac onions. Garnish with finely chopped parsley. Serve immediately.