Beef and Lamb Koobideh Kebab

1 medium onion peeled & grated
500 g lamb mince
500 g beef mince
1 tbsp SIDS HOT WORCESTER SAUCE
4 cloves garlic, peeled & finely chopped
2 tbsp parsley finely chopped
2 tsp SIDS SALT & PEPPER
1 tsp ground turmeric
1 tsp paprika
Ground sumac (optional)
1 lemon (optional)

Grate the onion (See Note 1) and place onion in a sieve set over a bowl to drain. Press and squeeze out all the excess water. Discard onion juice or save for soup or other use.
In a bowl add the beef & lamb mince, SIDS HOT WORCESTER SAUCE, shredded onions, garlic, parsley, SIDS SALT & PEPPER, turmeric, paprika, and mix well. Divide meat mixture evenly into eighths and form the meat onto 8 skewers, molding and flattening meat around skewer with wet hands to make each kebab about 20 cm long. (See Note 2) For a traditional look, gently press meat between thumb and index finger once meat is on skewer. If not using skewers, shape meat into eight 20 cm hot dog/sausage shapes. Set kebabs aside.
Clean the grill and heat to 175°C. Oil the grill so these don't stick. Place the skewers on grill and cook until browned on each side and cooked through, 3–4 minutes per side.
Allow meat to rest for 3-5 minutes and sprinkle with a little ground sumac, squeeze of lemon and or toum garlic spread. Serve immediately.
Griller Method -
If you use skewers they need to be all metal, otherwise make the kebabs into long rolls and place them on a griller rack lined pan to catch the juices. Move the oven rack to the second highest setting from the top. Grill the kebabs until browned, about 6-7 minutes on each side.
NOTES:
► I use a four sided cheese grater placed in a bowl to catch all the juice.
► If the meat mixture is room temperature the meat sometimes does not hold it's shape. If so, refrigerate 20 minutes to firm up and then mold on to skewers. To form meat around skewer, I hold an oval shape of the meat in my hand and with other hand slowly pierce the meat through with skewer. Using my thumb and index finger, encircle meat. Pinch and squeeze the meat along the skewer, molding and flattening meat to make each kebab about 20 cm long.