Homemade Kofta Kebab

👨‍🍳 Method

For the Meatball mix

1. 1
   Mix the ground meat with the onion, parsley, cumin, paprika, chili, turmeric, cinnamon, salt and black pepper until evenly combined.
2. 2
   Knead the mixture 3 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

To assemble

1. 5
   Heat the grill pan over high heat and drizzle the olive oil over it.

   ⚙ Pan-fryingStoveGrill pan

   💡What you brown (meat, patties, schnitzel) goes into hot oil: in lukewarm oil it soaks it up and comes out greasy. For onion and garlic that you soften, oil heated over medium or low heat is enough; do not wait for it to smoke.
2. 6
   Grill the meatballs 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.
3. 7
   Serve with pita bread, tahini, salad and tomatoes.