Armenian Lula Kebabs

Line a baking sheet with parchment. Using your hands, mix all ingredients together in a large bowl just until combined (overmixing may toughen the meat).

Gently squeeze meat around 25cm. metal skewers to form log-shaped kebabs, each about 20cm. long.

Put kebabs on baking sheet. Cover sheet with plastic wrap and, if you have time, chill 30 minutes to let flavors meld and firm up meat.

Prepare a gas or charcoal grill for high heat (230° to 280°; you can hold your hand 20cm above cooking grate only 2 to 4 seconds) and grill kebabs, turning twice, until grill marks appear and meat feels firm, 8 minutes total. Sprinkle with parsley.

Make ahead: Make kebabs through step 2 and chill up to 1 day ahead.