1tbspgrapeseed oil or other neutral oil, plus more for basting
1tsppotato starch
Assembly
4pitas
Turmeric Tahini Sauce (recipe below)
Israeli Salad (optional)
2tbspmint leaves (optional)
Instructions
In a food processor, chop the onion until very fine. Remove the onion to a towel and squeeze out all the water until it is very dry.
Place the dry onion back in the food processor and add in remaining ingredients: lamb, garlic, salt, pepper, sumac, turmeric, oil and potato starch (that helps keep it juicy!)
Pulse until the mixture is combined and you have a meaty paste. Do not over-mix. Refrigerate for one hour for flavors to meld.
While your mixture is chilling, you can make the tahini sauce (recipe below) and Israeli Salad if desired (we desired).
When ready to grill, pre-heat your grill over medium-high heat. Set aside some oil (or butter!) with a brush for basting.
Divide the meat in four portions and form around skewers into a hot dog-esque shape. You can use metal or wood, just make sure to soak the wood so they don't burn. We put a few food skewers together because these are thick! They stay extra juicy that way.
Grill for 3-4 minutes on each of the four sides until meat is cooked through, basting periodically with oil. If you like (we like) grill your pita for a minute to heat and add some char.
Serve immediately with pita, turmeric tahini sauce, Israeli salad, mint, or whatever you like!