How to cook
Chop the onion, garlic, parsley and cleaned peppers very finely. Blend everything in a blender and add it to the mince. Add the spices, olive oil and knead the mince very well. Cover the container and leave it in the refrigerator for 2 hours.
Cut half of the lamb meat into bites, as for skewers, and the other half into small, thin steaks. Sprinkle the meat with a little oil, spices to taste and a little soya sauce if desired. Preheat a grill, grill pan or barbecue and grease it well.
Grab parts of the minced meat and stick them on the skewers so that you get a tight and elongated meatball. Press with your hands carefully and do not put too much mince (it needs to remain on the skewers). Stick the lamb bites onto the skewers and toss everything on the grill with the thin lamb steaks.