Finely dice tomato, onion, red pepper, garlic & coriander with a knife or food processor.

Using a towel or cheesecloth, drain all of the excess water from the vegetables.

Add Ground Lamb to a medium bowl and mix with your finely chopped vegetables and seasonings.

Mix until fully combined, then form about a 1/2 cup of your lamb mixture around a skewer.

Your kabob should be long and flat. Chill for 15 minutes after forming to help keep them together.

Cook over high heat on the grill or a pan.

Ideally, you want the oil to drip from the kabob without touching the meat.

(You can also cook in an air fryer)

I like to cook mine to a temperature of 165.

Serve with a salad and all of your favorite middle Eastern sides.