Place a large mixing bowl on a scale. Add the ground lamb, salt, red onion, cumin, red pepper flakes, and harissa paste. Mix together with your hands until all the ingredients are well combined.

• Keep mixing until the meat is kind of pasty and sticks to the bowl.

Cover and store in the fridge until ready to form.

Get out a baking sheet, a small cup of water, and metal or wooden skewers. Dip your hands in water to prevent sticking and wrap the meat mixture around the skewer.

• Make sure to not use too much meat or it could fall off the skewer while cooking.
• You can make the kebabs any size, but I used about 1/4 of the meat per skewer to make 4 large kebabs.

Place finished skewers on a baking sheet and lightly smooth them out into a rectangular shape.

• Place the kebabs in the fridge uncovered to firm up for 15 minutes or up to 24 hours.

Preheat a grill (or cast iron pan) to high.

Lightly spray the cooled kebabs and the grill with cooking spray to prevent sticking. Once the grill is hot, place the kebabs on it. Allow them to cook for 2 minutes on each side, or until the meat is well-seared. Flip the kebabs and grill until they're cooked through.

Remove the kebabs from the grill and let them rest for 1 minute. Enjoy them with pita bread, yogurt sauce, and fresh vegetables.