Kofta Kebab (Spiced Ground Meat Kebabs)

Add fresh herbs: 1/2 cup finely minced parsley, 1/4 cup minced cilantro, and 2 tablespoons minced fresh mint. These herbs are essential for authentic flavor and add brightness to balance the rich meat.

Incorporate 4 cloves minced garlic, 2 teaspoons ground cumin, 1 teaspoon ground coriander, 1 teaspoon paprika, 1/2 teaspoon cayenne pepper (adjust for heat preference), 1 teaspoon salt, and 1/2 teaspoon black pepper.

Add 3 tablespoons fine breadcrumbs or bulgur wheat (soaked and squeezed dry) to bind the mixture. This helps create the perfect texture - firm enough to hold shape but tender when cooked. Add 1 tablespoon olive oil for richness.

Using your hands, knead the mixture vigorously for 4-5 minutes until it becomes very sticky and paste-like. This develops the protein structure that keeps the kebabs together. The mixture should almost pull away from the bowl.

Cover and refrigerate for at least 2 hours, preferably overnight. This crucial step allows the flavors to penetrate the meat and makes the mixture much easier to shape. Don't skip this resting period.

Remove the mixture from the refrigerator 20 minutes before shaping to take the chill off. Prepare your skewers (metal or pre-soaked wooden). Have a bowl of cold water nearby for wetting your hands.

With wet hands, take about 1/3 cup of mixture and form into an elongated oval or cylinder shape around the skewer, about 12-15 cm long and 3 cm thick. Press and smooth firmly to eliminate air pockets.

If not using skewers, shape into thick sausage forms or flattened patties. For patties, make them 2 cm thick and create a slight indent in the center with your thumb to ensure even cooking and prevent bulging.

Preheat grill to medium-high heat, or heat a large cast-iron skillet over medium heat with a thin film of oil. For oven cooking, preheat to 200°C (400°F) and line a baking sheet with parchment paper.

Cook kebabs for 10-14 minutes, turning every 2-3 minutes for even browning. On the grill, they should develop charred edges. In a pan, get a good crust before turning. In the oven, turn once halfway through.

The kebabs are done when they reach an internal temperature of 70°C and are golden brown with slight charring. Let rest 5 minutes before serving. Serve with flatbread, tahini sauce, grilled vegetables, and pickles.