Antep Simit Kebab / Spicy Lamb and Bulgur

Simit kebab is a traditional kebab from the city of Gaziantep. Traditionally prepared with hand-minced lamb meat, soaked bulgur, garlic, and spices; simit kebab is also very suitable for cooking in the oven grill. It's usually served with an onion salad (onion piyaz), roasted tomatoes, and chilies and has absolutely addictive flavors.
For people who may know Turkish simit (bagel), simit kebab has nothing to do with Turkish sesame bagels, simit is also the name used for fine bulgur wheat in the Antep region, thus the name. It is also known as "Oruk Kebab" in the neighboring area.

Ingredients:

• • 500 g lamb breast or leg, medium fat, roughly minced
• • 1/4 cup fine bulgur wheat, 50 g
• • 1/4 cup luke warm water, 50 ml
• • 1/2 small onion, finely chopped (optional)
• • 2 cloves of garlic, finely chopped
• • 1 tsp chili flakes (pul biber), optional for the heat
• • 1 tsp paprika powder
• • 1 tsp ground cumin
• • 1/2 tsp freshly ground black pepper
• • 1 tsp salt
• • 1 tsp dried mint (optional)
• • 2 tbsp pine nuts or crushed pistacchios, (optional)
• • Onions, parsley, sumac, salt for the onion piyaz salad
• • Lavash or pide and roasted tomatoes and peppers to serve

Instructions:

• 1. Trim the sinews of the lamb, cut into smaller pieces
• 2. Mince the meat with a kebab knife or if not possible, use roughly minced medium fat minced lamb
• 3. Soak the bulgur in 50 ml luke warm water and let it absorb the water for 15 mins and set aside
• 4. Finely chop the onion and the garlics
• 5. Add the chopped garlic and onion to soaked bulgur and mix until well combined and softened
• 6. Add the meat, 1 tsp cumin, 1 tsp paprika powder, 1/2 tsp black pepper, 1 tsp mint and 1 tsp salt
• 7. Optionally, add 2 tsp chili flakes for heat and / tbsp pine nuts
• 8. Mix the ingredients and chop them to combine with the meat
• 9. Divide the meat into 5 -6 pieces, about 100 g each
• 10. With your wet hands, thread the meat onto the skewers and wrap around a square skewer
• 11. Seal the ends to avoid letting the meat fall from the ends.
• 12. It should look like a sausage on the skewers
• 13. Prepare the grill or the oven with broiler, roast pepper and tomatoes for the sides
• 14. Slice some onions for salad, chop parsley and mix with salt and sumac
• 15. Grill the kebabs on the charcoals on medium heat keeping a moderate distance between the skewers and the fire
• 16. Rotate regularly to grill all sides evenly, 5-6 mins in total depending on the heat
• 17. Serve with onion parsley salad, pide bread or lavash and roasted tomatoes, optionally garnish with crushed pistachios