1 lb. lamb
3 ounces lamb fat
1 medium onion
2 teaspoons paprika
1 teaspoon cumin
1/8 teaspoon hot ground pepper
1/4 cup chopped fresh parsley
1/4 cup chopped fresh coriander
1 teaspoon cinnamon
1 tablespoon chopped mint leaves
Combine all fixings in an expansive blending bowl, and leave for 60 minutes or more to permit the flavors to mix. The kefta is then prepared to shape and cook.
To make kebabs, take little measures of kefta and shape them into chamber or wiener shapes. Stick the meat, crushing it to shape it the stick.
Cook over hot coals, give or take five minutes every side. (It may take less or additional time, contingent upon how hot the coals are, and how thick you formed the kefta.) Watch the kebabs deliberately, so you don't dry out the kefta.