Ingredients
- 900g beef mince
- 1 large onion, finely chopped
- 1 large handful flat-leaf parsley, finely chopped
- 2 tsp pul biber or mild chilli flakes
- 1 tsp sea salt
- 1/2 tsp black pepper
- 100g finely grated frozen beef fat or lamb suet, optional
- 1 tbsp olive oil
- For the Sumac Onion Salad:
- 1 red onion, finely sliced
- 1 small handful parsley leaves
- 1 tsp sumac
- 1 tbsp olive oil
- 1 tbsp lemon juice
- Pinch of salt
- To Serve:
- Lavash or flatbreads
- Lemon wedges
- Yoghurt, optional
Nutrition (per serving)
- Calories: 560
- Protein: 36g
- Fat: 42g
- Carbs: 12g
Method
- Mix the beef mince, onion, parsley, pul biber, salt, pepper and grated fat if using.
- Knead for 5 minutes until the mixture holds together.
- Shape into short sausage-style kebabs.
- Chill for 30 minutes.
- Toss together the red onion, parsley, sumac, olive oil, lemon and salt.
- Brush the kebabs with oil.
- Cook on a BBQ, grill or griddle for 12 to 15 minutes, turning regularly.
- Serve on lavash with the onion salad and lemon wedges.
Notes
Traditional şeftali uses caul fat, but this home version keeps things simpler. Adding a little grated fat helps keep the beef juicy.