Diana Lamb Kebab
Dokhol Safadi, Diana, Nazareth

Diners grow weak with hunger just watching the butcher/grillman. He stands right in the middle of the restaurant, deftly dissecting fresh lamb portions, chopping them with a huge cleaver, adding spices, shaping the kebabs and threading them onto long metal skewers. The grilled kebabs are removed from the skewers with a laffa and served immediately, juicy and irresistible.
 

• 1 kg (2 lb 4 oz) fresh lamb (shoulder or thigh, with the fat), chopped with a knife or ground coarsely
• 2 large onions, chopped coarsely
• 2/3 cup fresh parsley, chopped finely
• 1 cup pine nuts, roasted
• 1 teaspoon black pepper, crushed
• 1/2 teaspoon baharat spice mix
• 1 heaping teaspoon salt

1. Mix all the ingredients and knead for 4-5 minutes. Shape into long or round kebabs and thread onto metal skewers.
2. Barbecue on a charcoal grill about 3-4 minutes on each side. Serve with grilled onions and tomatoes and tahini dip.