1. Combine 500 grams of ground lamb with 7.5 grams kosher salt, 1 teaspoon cumin, 2 teaspoons sumac, and 1 tablespoon Urfa or Allepo pepper flakes. Knead by hand or in a stand mixer fitted with a paddle attachment until mixture turns tacky and starts sticking to the side of the bowl. Add 2 tablespoons of water and continue kneading until incorporated. Place in refrigerator and chill well.
2. Using wet hands, divide lamb mixture onto previously soaked wood skewers. Using wet hands, form each ball into a long, flat kebab around a skewer.
3. Grill kebabs directly over medium/high heat, cover, and cook, turning occasionally lightly charred on both sides and kebabs are almost cooked through, about 10 minutes total. During final few minutes glaze with EST.
Note: You can use whatever spices/meat you want, but stick with the ratio of 7.5 grams of salt to 500 grams of meat to get right consistency.
Contributed by: Drew Behnke
