Ingredients

• 500 g ground beef
• 1 piece onion
• 1 bunch fresh parsley
• 3 clove garlic
• 3 tbsp breadcrumbs
• 1 piece egg
• 1 tsp ground cumin
• 1 tsp red pepper flakes
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil

Instructions

1. Prepare vegetables

   Finely dice the onion into 3mm pieces and mince the garlic cloves. Chop the parsley very finely, removing thick stems. Let the diced onion sit for 5 minutes to release moisture, then pat dry with paper towels. Do not skip the drying step or the mixture will be too wet.

2. Mix meat mixture

   Combine ground beef, diced onion, minced garlic, chopped parsley, breadcrumbs, egg, cumin, red pepper flakes, salt, and black pepper in a large bowl. Mix with your hands for 3-4 minutes until the mixture becomes sticky and well combined. The mixture should hold together when squeezed. Do not overmix or the meatballs will be tough.

3. Rest the mixture

   Cover the bowl and refrigerate the meat mixture for 30 minutes. This allows the flavors to meld and the breadcrumbs to absorb moisture. The mixture will become firmer and easier to shape. Do not skip this resting time or the köfte may fall apart during grilling.

4. Shape the köfte

   Wet your hands with cold water and form the mixture into oval-shaped meatballs about 6cm long. Thread 3-4 köfte onto each metal skewer, leaving small gaps between them. The köfte should feel firm and hold their shape well. Do not pack them too tightly on the skewers.

5. Prepare the grill

   Preheat your grill to medium-high heat for 10 minutes. Clean and oil the grates thoroughly. The grill should be hot enough that you can hold your hand 5 inches above for only 3-4 seconds. Do not use too high heat or the outside will burn before the inside cooks.

6. Grill the köfte

   Brush the köfte lightly with olive oil and place on the grill over medium-high heat. Grill for 3-4 minutes per side, turning carefully once. The köfte should develop a golden-brown crust and feel firm when pressed. Do not turn them too frequently or they may break apart.

7. Finish cooking

   Continue grilling for 8-10 minutes total, turning once more if needed. The internal temperature should reach 70°C and juices should run clear when pierced. The köfte will have a beautiful charred exterior and be cooked through. Do not overcook or they will become dry.

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