Kebab Kafeh

👨‍🍳 Method

For the Meatball mix

1. 1
   Mix the ground meat with the onion, parsley, cumin, paprika, chili, cinnamon, olive oil, salt and black pepper until evenly combined.
2. 2
   Knead the mixture about 5 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
   Chill the mixture 30 minutes.

   Refrigerator
4. 4
   With wet hands, shape the mixture into long logs around skewers.

   Skewers
5. 5
   Heat a grill pan on high heat and grease lightly.

   ⚙ Greased Flat PanStoveGrill pan

   💡A very thin layer of fat, with the excess wiped off with paper towel: too much fat gives spots and fried edges.
6. 6
   Grill the meatballs 3–4 minutes per side, until they have grill marks and are cooked through.

   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.
7. 7
   Serve on pita bread with tomato salad, green onion and tahini.