Kofta Kebabs

Ingredients

• 700 g (1½ lb) ground beef, 80/20
• 1 small onion, grated and squeezed dry
• 4 tbsp finely chopped flat-leaf parsley
• 2 tbsp finely chopped fresh mint (or 2 tsp dried)
• 3 cloves garlic, crushed
• 1½ tsp salt
• 1 tsp ground allspice
• ½ tsp ground cinnamon
• ½ tsp black pepper
• ¼ tsp ground nutmeg
• 1 tbsp olive oil, for brushing
• Flatbread, sliced tomato, onion and yogurt or tahini sauce, to serve

Steps

1. If using wooden skewers, soak 8 of them in water for 20 minutes so they do not burn.
2. Mix the beef, onion, parsley, mint, garlic, salt, allspice, cinnamon, pepper and nutmeg in a bowl. Knead with your hands for 2 minutes until the mixture feels sticky and holds together.
3. Chill the mixture for 20 minutes; this makes it much easier to shape.
4. Wet your hands and mould about 90 g (3 oz) of meat around each skewer into a long sausage about 12 cm (5 in) long, pressing gently so it grips.
5. Heat a grill or a ridged grill pan to medium-high, and oil the grate lightly.
6. Lay the skewers on the grill and cook for 3 minutes without moving them, until the underside has deep brown marks and releases easily.
7. Turn every 3 minutes, 3 or 4 turns in all, until browned all over and a thermometer reads 71°C (160°F) in the centre. This takes 10 to 12 minutes.
8. Rest for 3 minutes, then serve in warm flatbread with tomato, onion and sauce.

Notes

• Make ahead: the shaped skewers keep covered in the fridge for a day, or freeze for 2 months.
• No grill? Cook under a hot broiler, 8 cm (3 in) from the element, turning every 3 minutes.
• Mix it up: swap half the beef for ground lamb for a more traditional flavour.
• Air fryer: preheat to 200°C (400°F). Cook in a single layer for 10 to 12 minutes, turning halfway, until 71°C (160°F) inside.
• Pair with: a chopped tomato and cucumber salad or tabbouleh.