Lule Kebab

Mince the meat and fat through a meat grinder.

Add the spices to the ground meat, mix thoroughly, and chill in the refrigerator for 5 hours.

Thoroughly knead and slap the chilled meat mixture to release all trapped air until the meat turns slightly pale.

Finely grate 1 onion using a fine grater (discard the excess juice) and finely chop the herbs.

Add the onion and herbs to the beaten meat, mix well, and return to the fridge for another 2 hours.

After two hours, beat the mixture once more, shape into patties, thread them onto skewers, firmly pressing and smoothing them along the skewer with two fingers, and taper the ends.