Directions

Trim the lamb of any connective tissue or sinew, but leave the fat. Cut the meat into manageable chunks and grind it twice. Knead the ground lamb with the diced onion; 1-tablespoon sea salt, cumin, both kinds of paprika, nutmeg and ground pepper for 2 or 3 minutes to combine thoroughly. Cover and refrigerate for 20 minutes to allow the flavors to develop. Minced 1/4-cup of the parsley, leave the rest whole for salad. Then add the pistachios and the minced parsley and knead briefly to combine evenly.

With wet hands, divide the seasoned ground lamb into four equal portions and mold each one around a flat metal skewer into a long sausage shape about 1-inch in diameter. Set aside, covered up to one hour to come to room temperature.

To make the soft herb salad, toss the remaining parsley, mint and onion slices in a bowl. Whisk together lemon juice, oil salt, pepper, and sumac in another small bowl to make the dressing and set them both aside.

Prepare a charcoal grill until the coals are white but are still glowing red and quite hot. Spread the coals into a single layer and cook the kabobs, for 3 or 4 minutes per side, until cooked through.

Toss the reserved salad with the dressing. Serve the kabobs on warmed flat bread with some of the salad mingled with the meat.