Lyula-kebab

• 100 g (3½ oz) lamb fat
• 4 onions
• 1

To make the stuffing: press half the lamb fat together with the onions through a meat mincer or grinder. Grind the lamb up twice, first by itself, then together with the onion/fat mixture. Add the basil and pepper and mix until a sticky consistency is achieved; this will take about 15 minutes. Add salt. Refrigerate for half an hour. Cut the remaining fat into little cubes. With hands dipped in