Serves: 4
Total Calories: 329

1/2 cup bulgur wheat, fine
1 pound ground lamb
1 onion, small, minced
1 clove garlic, minced
2 teaspoons mint leaves dried
1 teaspoon Aleppo pepper or hot paprika, or more to taste (see Note)
1 teaspoon salt, or more to taste
1/2 teaspoon black pepper, freshly ground, or more to taste
1/2 teaspoon red pepper flake, hot
1/4 teaspoon allspice, ground
pita bread or lavash, for serving

1. Place the bulgur in a bowl with cold water to cover by 1 inch and let soak for 2 hours.

2. If desired, set up the grill for grateless grilling. Preheat the grill to high.

3. Place the meat in a large bowl. Drain the bulgur in a strainer, then squeeze it between your fingers to wring out all the water. Add the bulgur to the ground meat along with the onion, garlic, mint, 1 teaspoon Aleppo pepper, 1 teaspoon salt, 1/2 teaspoon black pepper, the hot pepper flakes, and allspice. Knead and squeeze the mixture with your hands until thoroughly blended, 3 to 4 minutes. To test the mixture for seasoning, sauté a small amount of it in a nonstick skillet until cooked through, then taste, adding Aleppo pepper, salt, or black pepper to the remaining mixture as necessary it should be highly seasoned.

4. Line a baking sheet with plastic wrap. Divide the meat mixture into 6 equal portions. Lightly wet your hands with cold water, then mold each portion of the mixture around a skewer to form a sausage 11 to 12 inches long and 1 inch in diameter. Place each kebab as it is made on the prepared baking sheet (see Note).

5. When ready to cook, if not using the grateless method, generously oil the grate. Arrange the kebabs as described in the grateless method, or arrange directly on the hot oiled grate. Grill, turning with tongs, until nicely browned and cooked through, about 8 minutes in all.

6. Use a lavash to protect your hand as you slide each sausage off its skewer onto a serving plate. Serve immediately, accompanied by lavash.

Serves 4 to 6

Note: If not planning to cook immediately, cover loosely with plastic wrap and refrigerate.

Nutritional Facts:

Serves: 4
Total Calories: 329
Calories from Fat: 127

More Recipes from the The Barbecue Bible Cookbook:
Avocado, Sprout and Salsa Burger
Bacon and Smoked-Cheese Burger
Beef Sates With Coriander / Sate' Age
Bosnian Three-Meat Patties / Cevapcici
Bulgarian Burgers / Kufteh
Cheeseburger
Cracked Wheat and Lamb Kebabs / Semit Kebab
Flying Fox Sates / Sate' Kalong
Four-Pepper Chicken Kebabs / Kafta
Gentle Al Kebabs With Fire-Charred Eggplant And Yogurt
Lamb In Lavash / Lyulya Kebab
Lamb Sate With Tamarind Sauce / Sate' Buntel
Lamb and Eggplant Kebabs / Sedzeli Kebab
Lamb and Pistachio Kebabs
Oasis Kebabs / Kofta
Persian Lamb and Beef Kebabs / Kubideh
Pomegranate Molasses / Narshrab
Pork and Pomegranate Sausages / Kupati
Romania Pork and Lamb Sausage / Mititei
Samba Dogs
Samba Sausages / Choricou
Shallot Kebabs With Pomegranate Molasses / Sogar Kebab
Slipper Burgers / Chapli Kebab
Spiced Lamb and Beef Kebabs / Lula Kebab
Spicy Chorizos
Tamarind Water
The Great American Hamburger
The Original Karim's Seekh Kebab