Kafta Kebab

🔥 Prep

• Finely chop the 0.5 cup parsley.
• Peel and finely mince the 1 onion.
• Peel and mince the 2 garlic cloves.
• Measure out 0.5 tsp cinnamon and 0.5 tsp black pepper.
• In a large bowl, combine the 500 g ground beef with the chopped parsley, minced onion, minced garlic, cinnamon, black pepper, and salt to taste; mix until just combined.

🔥 Cook

• 1. If using wooden skewers, soak them in water for 10 minutes to prevent burning.
• 2. Divide the meat mixture into equal portions and shape each around a skewer into a long, cylindrical kebab, about 2 cm thick.
• 3. Preheat a grill or grill pan to medium-high heat.
• 4. Lightly oil the grill grates with 1 tbsp olive oil (optional).
• 5. Place the kebabs on the grill and cook for 4-5 minutes per side, turning only once, until they are well‑charred and the internal temperature reaches 71 °C (160 °F).
• 6. If using a stovetop pan, heat 1 tbsp oil over medium-high heat, add kebabs, and sear for 4-5 minutes per side.
• 7. Remove kebabs from heat and let them rest for 3 minutes before serving.

🔥 Serve

• Serve the hot kebabs warm with soft pita bread or flatbread.
• Accompany with a side of tabbouleh, fattoush, or a simple cucumber‑tomato salad.
• Offer tahini sauce, garlic yogurt dip, or hummus for dipping.
• Garnish with extra chopped parsley and lemon wedges for brightness.