Shish Kofta

👨‍🍳 Method

For the Meatball mix

1. 1
   Mix the ground meat with the onion, parsley, cilantro, cumin, paprika, baharat, cinnamon, salt and black pepper until evenly combined.
2. 2
   Knead the mixture 3–4 minutes, until smooth and sticky.

   💡Kneading binds the meat, and chilling firms it a little: that way the kebab stays on the skewer and doesn't fall apart over the fire.
3. 3
   With wet hands, shape the mixture into long logs around skewers.

   Skewers
4. 4
   Set aside 30 minutes before grilling.

To assemble

1. 5
   Heat a cast-iron, heavy pan over high heat.

   ⚙ Greased Flat PanStoveCast-iron pan
2. 6
   Brush the kebabs with the olive oil.

   Pastry brush

   💡Brush the oil on the meat itself: it stays on the meat and doesn't burn on the hot surface.
3. 7
   Grill the kebabs 4–5 minutes per side, until they are browned outside and done to your liking.

   Stove

   💡Don't press the patties with a spatula or flip them more than once: the juices run out and the patty dries out or falls apart. It releases from the pan once the underside is browned.
4. 8
   Serve with pita, a fresh salad and tahini sauce.