This is the base for all kind of kababs:

1 kilo (80meat/20fat) Mutton - lamb - sheep meat finely minced
1 ts salt
1/2 red onion finely chopped - diced

Turkey 'Adana' Kabab:
4 medium sized red chili corns finely shopped
1/2 red bell pepper finely diced
1/2 red chili powder (calibrate as your liking)
1/2 tbsp minced garlic
1 ts crushed black pepper
1/2 tbsp red sumac
1/2 handful finely chopped parsley
https://www.youtube.com/watch?v=XjoWADnNyN4
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Armenian Kabab:
1/2 ts bhar helou
6 TBS red chile paste
1 ts red chili powder
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Syrian Halabi Kabab:
1/2 ts bhar helou
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Lebanese Kafta Kabab:
1/2 ts bhar helou
1/2 handful of finely chopped parsley
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Indian Kabab:
1/2 red onion finely chopped - diced (totaling 1 onion)
1/2 cup fresh mint leaves, finely chopped
1/2 cup cilantro, finely chopped
1 tablespoon ginger paste
1 tablespoon green chile paste
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons paprika
1 teaspoon cayenne pepper
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Always mix the meat with the spices/herbs and refrigerate for at least 2 hours before grilling for 2 reasons:
1- This gives time for the taste to develop and spread throught the meat mixture.
2- Prevents the meat from falling off the skewers when grilling.

Mold handfuls or 80 grams of the meat/herb/spices mixture, to form a sausage like around skewers, then flaten them with a wavy pattern with your fingers on skewers (see pic). Make sure the meat is spread to an even thickness.

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