A day before, prepare your garlic water which will serve as the main spice. You will not use the actual garlic, just garlic infused water.
Clean the cloves of 1 whole garlic and cut them in halves. Place them in a container with a lid and cover with 200 ml water. Close the container and place it in the refrigerator for at least 24 hours. After that, remove the garlic cloves and use only the water.
Place the ground lamb, beef, veal and tallow in a deep mixing bowl and mix it with your hands. Start adding the garlic water bit by bit and keep mixing. At this point add salt and pepper and mix a bit more with your hands.
Place the meat mixture in the refrigerator (try covering it with aluminium foil or a lid) and wait for at least 4 hours for the mixture to get aromatised.
To make kebabs, take some meat mixture and shape it into cylinders or sausage shapes. (approximately 12 cm long and 4 cm thick) Skewer the meat, squeezing it to mould it and stick to the skewer. You can also skip the skewers.
Cook them on a grill or using a grilling pan (grease it with tallow) over medium temperature. Make sure you turn them several times so that they get a nice crust from all sides.
Serve them warm and enjoy with some tzatziki or chopped onion.