Adana Kebabs

400 g minced lamb
250 g minced beef
1 large onion
3 garlic cloves
½ tbsp ground cumin
½ tbsp ground cinnamon
½ tsp ground allspice
2 tsp SIDS SALT & PEPPER
⅛ to ½ tsp cayenne pepper, to taste
Quick grating of nutmeg
2 tbsp Turkish pepper paste or tomato purée & 1 tsp of paprika
20 g fresh flat leaf parsley leaves
10-15 g fresh mint leaves
12 small skewers, soaked 1 hour before using

If possible, combine the meat, herbs and spices etc. a few hours ahead of cooking, or the night before, to allow the flavours to combine.
Peel the onion then grate on the coarse side of a grater. Transfer to a medium large bowl. Wash and finely chop the herbs, and add to the bowl. Crush the garlic into the bowl and add the rest of the ingredients, giving a quick stir before you add the meat on top, but only ½ to 1 teaspoon of SIDS SALT & PEPPER, especially if you don't normally add it during cooking.
For the next part, I prefer to wear a plastic glove on the hand I'm working the meat with, as it sticks less, and the fat seems to melt less. Basically, you need to quickly but very thoroughly mix the meats, onion and garlic, and all the spices and herbs until thoroughly combined. If you're able to, then cover it and put it back into the fridge for at least 2 hours, preferably overnight to allow the flavours to combine.
Here's the important, crucial part - before you start putting your meat mix on skewers, or anything like that, you really need to check the seasoning. Even if you think you know exactly how much they need. I didn't do it once, being complacent, and over-confident, and there just wasn't quite enough salt in them. So quickly stick the grill on HIGH, and put a teaspoon or so on a piece of foil, and put it under the grill, turning once or twice until cooked through and then taste it. It's best not done in a pan, as its likely to burn/caramelise which will interfere with your perception of the flavours. Add more SIDS SALT & PEPPER if it needs it.
When you're ready to go, make sure you've soaked your skewers. I find it easiest to make sure the meat mix is flat in its bowl, and then with a sharp knife quickly cut it into appropriate sized wedges, (so quarters, then each quarter into three, for 12 portions) which I can then just pick up to mold.
Pick up a 'wedge' of mince, squidge it into a flat sausage shape, press the skewer into the middle of it, then mold the meat around the skewer, until it's firmly on, then set aside to do the next one. (again, I find this easiest to do wearing a plastic glove, as then they don't stick to my hand) Don't worry about making them perfectly round, just squidge them on, and you'll find they even themselves out when cooking.
You can chill the kebabs before cooking, to increase the firmness etc., but I find if I've just taken them out of the fridge, they're pretty cold anyway, so I don't really bother too much about this. They will also freeze really well, either raw or cooked. (but better raw)
So, that's it! Get your barbecue (or grill, or frypan) pre-heated, and then get cooking. Ideally a barbecue is best, but realistically, we don't all want to get it out and clean it etc. for a kebab, so if you just want to experience a hint of charcoal, get your cast-iron ridged pan out instead and put it on the hob, or just grill them. They'll still be delicious.
Make sure they're cooked through, (maybe 8 minutes or more depending on the strength of your heat source) but they'll be relatively forgiving due to the fat content, and then enjoy them hot, straight off the BBQ - get everything else ready and waiting on your plate to receive your share while they're cooking so you can bite into one immediately and have the juices dribble down your chin!