Grilled Kofta Kebabs

In a large mixing bowl, combine the ground meat, grated onion, minced garlic, parsley, cilantro, and all the spices, salt, and pepper. Use your hands to mix thoroughly until the ingredients are fully incorporated and the mixture feels cohesive.

Cover the bowl and refrigerate the meat mixture for at least 30 minutes, or up to 2 hours. This allows the flavors to meld and makes the mixture easier to shape.

Preheat your grill or a grill pan over medium-high heat. While it heats, shape the meat into oblong kebabs. Take about 1/4 cup of the mixture and firmly press it around a metal or soaked wooden skewer, forming a log about 4-5 inches long and 1 inch thick. If the meat sticks to your hands, dampen them with a little water.

Lightly brush the formed kofta with olive oil. Place them on the hot grill and cook for 3-4 minutes per side, turning once, until they are nicely charred on the outside and cooked through to an internal temperature of 160°F.

While the kofta cook, warm the pita breads on the cooler part of the grill or in a toaster. In a small bowl, stir together the yogurt and diced cucumber to make a simple, refreshing sauce.

Carefully slide the cooked kofta off the skewers onto a serving platter. Serve immediately with the warm pita breads and the cool cucumber-yogurt sauce for assembling wraps or dipping.