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1 large onion, finely chopped
2 1/2 tsp salt
2-3 tsp Jacoub's kofta seasoning
1 kg minced lamb (or minced beef or a mix of both)
2 bunches parsley, finely chopped
Soak skewers for 15 mins in water to prevent them burning on barbecue.
Combine the onion, salt and seasoning in a large bowl. Add the mince and parsley and mix together thoroughly (use your hands to do this). Shape the kafta mixture onto the skewers.
Cook on a BBQ, grill or frying pan over high heat for 4-5 mins turning to brown all sides. Serve with hummus.
Makes approximately 12-15 skewers.
Adapted from Abla's Lebanese Kitchen cookbook.