Finely dice the onion and capsicums, chop the parsley.
In a large bowl, mix the lamb mince, onion, parsley, salt, red sumac, chili, and garlic thoroughly.
Process the mixture through a meat grinder to ensure a fine consistency.
Refrigerate the mixture for 30 minutes.
Skewer the meat mixture onto flat, long skewers, shaping them into long sausages.
Cook the skewers on a grill, flipping every 20-30 seconds until browned and cooked through.
Serve the kebabs hot, sliding the meat off the skewers onto a plate. Enjoy!
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