Kebap

Cut the lamb, onions and garlic into cubes. Put in a food processor with some parsley, sea salt and the chili peppers and ancuttern (mix) only briefly. It should not be a fine, but a relatively coarse mass. Season with pepper and salt if needed. Press the mass with moistened hands in the shape of a sausage around a metal skewer and coat it delicately with oil. Remove seeds from peppers and cut into quarters. Grill skewers and peppers preferably on a charcoal grill for about 10 minutes. Arrange on warmed plates and garnish each with some yogurt and lemon wedges.

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