Diners grow weak with hunger just watching the butcher/grillman. He stands right in the middle of the restaurant, deftly dissecting fresh lamb portions, chopping them with a huge cleaver, adding spices, shaping the kebabs and threading them onto long metal skewers. The grilled kebabs are removed from the skewers with a laffa and served immediately, juicy and irresistible.
Ingredients (serves 4-6)
1 kg (2 lb 4 oz) fresh lamb (shoulder or thigh, with the fat), chopped with a knife or ground coarsely