Pistachio Kebab (فستقلی کباب) — Gaziantep-style ground lamb kebab with pistachios

• 700 gLamb shoulder, well-chilled, cut into 2 cm cubes (Choose lamb with good flavor; keep it cold for better binding.)
• 180 gLamb tail fat or lamb fatback, well-chilled, diced (Classic for Gaziantep kebabs; contributes juiciness.)
• 120 gAntep pistachios, shelled and peeled if possible (Use unsalted; chop coarsely so you still get texture.)
• 80 gOnion, grated (juice squeezed out) (Squeezing prevents a wet mix that falls off the skewer.)
• 8 gGarlic, finely grated
• 2 tspAleppo pepper
• 1 tspGround cumin
• 10 gFine sea salt
• 1 tspFreshly ground black pepper
• 0.5 tspBaking soda (Optional but traditional in many kebab shops for tenderness and binding.)
• 8Flat metal skewers (About 2–2.5 cm wide is ideal for minced kebabs.)
• 4Lavash or thin pita
• 4Tomatoes (For grilling alongside the kebabs.)
• 8Green Turkish peppers (or mild long green chilies) (For grilling alongside the kebabs.)
• 150 gRed onion, thinly sliced
• 2 tspSumac
• 20 gParsley leaves, chopped
• 15 mlLemon juice
• 15 mlExtra-virgin olive oil

Instructions

1. 1

   Chill a large bowl and the food-processor bowl (or grinder parts) for 10 minutes so the fat stays firm. Coarsely chop the lamb and fat, keeping everything cold and dry to help the kebab bind on the skewer.

2. 2

   Grind or process the lamb and fat together until you have a fine mince, stopping before it turns into a paste. Transfer to the chilled bowl and knead firmly for 3 minutes to develop a sticky, elastic texture that will cling to flat skewers.

3. 3

   Add the squeezed grated onion, garlic, Aleppo pepper, cumin, salt, black pepper, and baking soda. Knead again for 2–3 minutes until the mixture looks glossy and cohesive, then fold in the chopped pistachios so they remain distinct.

4. 4

   Cover the mixture and refrigerate for 30 minutes to firm up and let the seasoning distribute evenly. While it chills, soak your hands in a bowl of cold water and set up the grill for high heat with a strong bed of coals or a very hot gas grill.

5. 5

   Divide the kebab mixture into 8 equal portions of about 135 g each. With wet hands, press one portion onto each flat skewer, spreading it into a long, even strip about 2 cm thick and 20–22 cm long, then pinch shallow ridges along the length for faster, even cooking.

6. 6

   Grill the kebabs over high heat, turning every 30–45 seconds at first to set the exterior and prevent slipping. Continue grilling for 8–10 minutes total until browned with light char spots and the center reaches 70°C; grill the tomatoes and peppers alongside until blistered.

7. 7

   Make the sumac onions by tossing red onion with sumac, parsley, lemon juice, olive oil, and salt, then massage for 30 seconds to soften. Rest the kebabs for 2 minutes, then slide them onto lavash and serve immediately with the grilled vegetables and sumac onions.