Kofta Kebab Recipe

Immerse wooden skewers in water for 30-60 minutes to prevent burning during grilling, then set aside.

Preheat gas grill to medium-high heat, lightly coating grates with oil to ensure smooth cooking surface.

Pulse onion, garlic, and parsley in food processor until finely chopped, creating an aromatic herb base.

Add ground beef, lamb, soaked bread (thoroughly squeezed), and selected spices to food processor, blending until a uniform, cohesive meat mixture forms.

Transfer meat mixture to mixing bowl, preparing to shape kebabs with consistent thickness and texture.

Carefully mold meat around skewers, creating cylindrical shapes approximately one inch thick, ensuring even distribution and compact formation.

Arrange skewered kebabs on parchment-lined tray, maintaining spacing between each kebab.

Position kebabs on preheated grill, cooking for 4 minutes on initial side to develop caramelized exterior.

Rotate kebabs, grilling additional 3-4 minutes until meat reaches desired doneness and achieves rich, golden-brown coloration.

Immediately transfer grilled kofta to serving platter, accompanying with warm pita bread, creamy tahini sauce, and prepared accompaniments.