Makes four patties which are 20 centimeter (7.9 in) x 5 cm (8" x 2").
500-700g (around 1 1/4 lb) ground/minced meat; traditionally this dish is made with lamb meat mixed with fat (preferably from the lamb tail) in proportion of 1:5; you can also use half beef, half mutton or just beef
1 red sweet pepper (or substitute dried red pepper flakes for a more traditional and spicier variation)
1/2 tbsp coriander
1/2 tbsp cumin
1 tbsp butter
1 tbsp biber (Turkish red pepper paste)
A little bit olive oil
Salt and pepper
Put the minced meat in a bowl. If you have half beef, half mutton then mix it a bit.
Cut the butter and the onion into small pieces and add them to the minced meat. Add also the coriander, cumin and biber.
Cut the sweet pepper into a few big chunks and use an immersion blender to puree the sweet pepper. If you have no immersion blender you can also cut the sweet pepper into very small pieces.
Add the puree to the minced meat.
Add salt and pepper.
Knead the minced meat.
Divide the minced meat into four equal sized, rectangle shaped kebabs.
If you are using the long skewer, you may not need to divide the meat. You would make a long patty to put on the skewer, as shown.
Cover the kebabs with olive oil.
Grill the kebabs in an oven, electric indoor grill or on an outdoor grill. With the oven it takes about 15 minutes, with an electric indoor grill it takes about 5 minutes.