Kofta Kebab Recipe (Lamb/Beef)

Place the chopped onion and parsley in a food processor. Pulse the food processor until finely ground. Strain the onion juice from the onion mixture and set it aside for later.

Add beef and lamb to a large bowl. Top with the ground onions, season with salt, black pepper, sumac powder, allspice, cloves, cinnamon, and cayenne.

Cover the bowl with plastic wrap and refrigerate for 4-6 hours, or overnight. When you're ready, take a handful of the kafta mixture and roll it into a log. Push a flat skewer through it and form the meat over the skewer.

Heat and oil the grill to keep the kabobs from sticking to the grates. Gently place the skewers on the grill and turn them over every minute or so to keep them from sticking. Cook for 3 to 4 minutes per side. Don't overcook or they will dry out.

If you don't have skewers, just shape the meat into long, flat patties and grill the same way mentioned above. Once both sides are browned, remove them from the grill and tent with foil to keep them warm until ready to serve.