Serves: 4
Total Calories: 504

FOR THE KEBABS:
1 1/2 pounds ground lamb
1 onion, small, finely chopped
2 tablespoons whole wheat flour
1/4 cup parsley, coarsely chopped fresh Italian (flat-leaf)
1/4 cup basil leaves, thinly slivered
1 1/2 teaspoons salt, or more to taste
1/2 teaspoon black pepper, freshly ground, or more to taste
FOR SERVING:
4 pita bread or 2 large lavash
24 basil leaves, fresh
24 parsley sprigs, Italian (flat-leaf)
4 scallion, both white and green parts, trimmed and thinly sliced
1 pomegranate, , large, broken into seeds
3 tablespoons sumac, , ground (optional see Note)

1. Place the lamb and onion in a food processor and process until the onion is ground very fine. Add the flour, chopped parsley, slivered basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and process briefly to combine. To test the mixture for seasoning, sauté a small amount of it in a nonstick skillet until cooked through, then taste, adding salt or pepper to the remaining mixture as necessary it should be highly seasoned. Transfer to a large bowl, cover, and refrigerate for 20 minutes.

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

3. Line a baking sheet with plastic wrap. Divide the meat mixture into 8 equal portions. Lightly wet your hands with cold water, then mold each portion around a skewer to form a sausage about 12 inches long and 3/4 inch wide. Place each kebab as it is made on the prepared baking sheet (see Note).

4. When ready to cook, if not using the grateless grill 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 on both sides and cooked through, 6 to 8 minutes in all.

5. Remove the kebabs to a platter and arrange the lavash in one layer on the grill grate. Grill just until warm and pliable, about 20 seconds per side. Remove from the grill and cut into 5 3 4 inch strips.

6. Use a strip of lavash to protect your hand as you slide each sausage off its skewer onto a platter. Cut each sausage into three 4-inch pieces. Wrap each piece, along with a whole basil leaf and a sprig of parsley, in a strip of lavash. Arrange the bundles on a serving platter and sprinkle with the sliced scallions and pomegranate seeds. Serve accompanied, if desired, by ground sumac.

Makes 24 pieces serves 8 to 12 as an appetizer, 4 to 6 as an entrée

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

Nutritional Facts:

Serves: 4
Total Calories: 504
Calories from Fat: 190

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