Finely grate 1 small yellow onion and drain off its juice. Put it in a large bowl with 680g of ground lamb, 3 tablespoons of tomato paste, and 2 tablespoons of extra virgin olive oil.
Add 2 teaspoons of Urfa biber (Turkish chili flakes), 1 teaspoon of sumac, 1 teaspoon of ground cumin, ½ teaspoon of smoked paprika, 1 teaspoon of salt, and 1 teaspoon of black pepper. Knead until evenly combined.
Cover and refrigerate for at least 30 minutes, or overnight, and soak 6 wooden skewers in water for 30 minutes. Divide the meat into 6 portions and press each one around a skewer.
Grill over medium-high direct heat for 5-6 minutes per side, until well charred and no longer pink inside. Sprinkle with a little more Urfa biber and chopped parsley.
