Spicy meat skewers

Soak the wooden skewers for at least 30 minutes in water. Press the garlic. Grate the onion. Remove the seeds from the pepper and finely chop the pepper. Finely chop the parsley. Squeeze the lemon. Squeeze the meat from the lamb slices above a bowl from the skin. Add ground beef, garlic, onion, red pepper, turmeric, ras el hanout, parsley and a little lemon juice. Mix everything well, add some salt to taste. Knead the mince until it becomes sticky.

Divide the mince into portions (1 portion per skewer). Knead each portion of minced meat and make it into a sausage of 8-10 cm. Press a skewer in the length of the sausage and knead the mince firmly around the skewer. Place the skewers on a dish and keep them covered in the refrigerator until use.

Let the skewers return to room temperature before barbecuing. Brush them thinly with olive oil and grill on the hot barbecue in 10 minutes around brown and cooked. Turn them regularly.