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Prepare the BBQ for direct cooking by spreading the coals in an even layer.
To make the kebabs, combine the lamb mince with all the other ingredients and lots of seasoning. Mix well with your hands, as if you are kneading bread, for 5 minutes. Form into 12 kebabs and thread onto metal skewers.
Put the onions into a bowl of iced water for 20 minutes. Drain well, then tip into a bowl and mix with the parsley, sumac and some seasoning.
Cook the kebabs for 4 minutes on each side or until cooked through and charred. (Alternatively, heat the grill to high and cook the kebabs for 8 minutes, turning halfway, until charred and cooked through.) Serve with the sumac onions, flatbreads, yogurt, tomatoes, pickled chillies and more parsley.
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