Iranian Kebabs from The Settler's Cookbook by Yasmin Alibhai-Brown

Name: Iranian Kebabs from The Settler's Cookbook by Yasmin Alibhai-Brown
Ingredients: Salt; pepper; Ayvar (a red pepper paste you can find in Iranian shops); A little sunflower oil; 1 tsp chopped garlic; 2 finely chopped spring onions; Gormeh sabzi – mixed dried Iranian herbs; 2 slices white bread soaked, then squeezed so water is extracted, leaving a wet dough; 1 lb minced lamb, the best quality you can buy (my halal butcher minces mine fresh from lamb chunks)

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Mix everything together well, then press into thinnish sausage shapes. Impale on metal skewers and bake in a hot oven (400°F, 200°C, gas mark 6), turning over every ten minutes until cooked.

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Ingredients

Salt
pepper
Ayvar (a red pepper paste you can find in Iranian shops)
A little sunflower oil
1 tsp chopped garlic
2 finely chopped spring onions
Gormeh sabzi – mixed dried Iranian herbs
2 slices white bread soaked, then squeezed so water is extracted, leaving a wet dough
1 lb minced lamb, the best quality you can buy (my halal butcher minces mine fresh from lamb chunks)