Step 1

Start by either grating the onion on a box grater or cut the onion in quarters, place them in a food processor and process until pureed. Once pureed or grated, squeeze the onion over a bowl to remove as much liquid as you can.

Step 2

Combine the ground lamb, ground beef, grated (and squeezed) onion, salt, pepper and olive oil in a large bowl. Using gloved hands, mix everything together until well combined, then add the flour and mix it into the meat. Knead the meat mixture for at least 7 minutes. This step ensures the meat proteins bind together stay on the skewers and not fall apart. Allow the meat to rest for 15 minutes in the fridge.

Step 3

Using large 1-inch flat metal skewers, grab a fistful of the meat mixture and start to skewer the meat. Using your hands to squeeze and stretch the meat along the length of the skewer, aiming for roughly 6 to 7 inches in length, and a 1/4 inch in thickness. The length is not as important (they can be shorter or longer) as the thickness; make sure it is uniform so the kabab cooks evenly. Use your thumb and index finger to create indentations in the meat roughly 1-inch apart, which helps to flatten the kabab.

Step 4

Turn on your gas grill at least 15 minutes before grilling, to 450F, and remove the grill grates. If using a charcoal grill, make sure to start the coals at least 30 minutes before grilling.

Step 5

Suspend the skewers on either edge of the grill so that they are directly over the flames or coals. Flip the kababs every 30 seconds, grilling them for a total of 7 to 8 minutes until visibly cooked and browned on the outside but still juicy on the inside. The fat may start to drip onto the flames and make them flare up which is totally normal.

Step 6

If using, skewer the halved tomatoes and onions (with skin on) and grill alongside the kababs for 10 to 12 minutes until charred and softened.

Step 7

Serve the kabab with grilled onions, grilled tomatoes, fresh parsley, sumac onions, and Iraqi bread (or pita bread).