Kofta Kebab Skewers

Method

1. 1Make the kofta mixture and chill. Grate the onion on a box grater into a clean kitchen towel. Gather the towel and wring it tightly to squeeze out all the liquid — this step is non-negotiable. Wet onion releases steam during grilling and makes the kofta fall off the skewer. Combine the dry onion pulp with the ground meat, finely chopped parsley, all spices (or 2 teaspoons of Lebanese seven-spice in place of the five ground spices), salt, and pepper in a large bowl. Knead with your hands for 3 to 4 minutes until the mixture becomes cohesive, sticky, and almost paste-like. It should hold together when pressed into a ball. Use flat, wide metal skewers — on round ones the meat spins when you turn it. Refrigerate the mixture for 15 to 30 minutes; the fat firms up and helps the kofta adhere to the skewer.
2. 2Shape onto skewers. Divide the mixture into 8 equal portions (about 70 g each). With damp hands, take one portion and press it around the lower half of a flat metal skewer, squeezing it into a cylinder about 2.5 cm (1 inch) thick and 12 to 14 cm long. Press firmly so there are no air pockets — air pockets cause the kofta to burst on the grill. Using your thumb and forefinger, pinch ridges across the kofta every 2 cm — these indentations increase the surface area that contacts the grill, producing more char and flavor. Lay the shaped kofta skewers on a parchment-lined tray. Refrigerate until the grill is ready.
3. 3Set up the grill for direct high heat. For charcoal: light a full chimney, wait until covered in white ash, then arrange in a single tight layer across the entire grill base, and wait 5 minutes more — the grates must be very hot. For gas: preheat all burners to high for 15 minutes, then clean the grates. Kofta needs strong direct heat, roughly 230 to 260°C (450 to 500°F): hold your hand 5 cm above the grate, and if you can bear it for only 1 to 2 seconds, the grill is hot enough. Oil the grates by rubbing them with an oil-soaked paper towel held in tongs. No outdoor grill? A well-seasoned cast-iron grill pan on the stovetop over high heat, or an oven broiler (grill) set to 250°C (480°F) with the skewers close to the element, gets you close — use the same times as the next step.
4. 4Grill the kofta. Place the skewers on the hot oiled grates. Brush lightly with olive oil. Grill for 4 to 5 minutes on the first side without moving — the kofta must form a crust before you attempt to turn it, or it will tear. Gently test: slide a thin spatula under the edge of the kofta — if it releases cleanly, turn the skewer 180° to the second side. Grill 3 to 4 minutes on the second side. Kofta is done when it is firm and browned all over with slightly charred edges, the center reaches 71°C (160°F), and a cut piece shows no pink and runs clear juice. Take it off as soon as it gets there — a few minutes past that point kofta turns dry and sandy.
5. 5Rest and serve. Transfer the skewers to a platter and rest for 3 to 5 minutes — resting allows the internal juices to redistribute. Slide the kofta off the skewers or serve on skewers directly. Squeeze lemon over the top. Serve immediately with warm pita, tahini sauce or garlic yoghurt, sliced tomatoes, raw onion, fresh parsley, and pickled vegetables. In the Lebanese tradition, the full spread is called mashawi and includes grilled tomatoes and whole chilli peppers grilled alongside the kofta.