Lebanese Kofta Kebab

Finely chop the parsley in a food processor or with a knife. Mince the onion very finely, transfer it to a sieve, and gently press out the excess liquid.

Place the ground beef in a bowl, then add the parsley, onion, cumin, ground coriander, cinnamon, ground allspice, dried mint, black pepper, and salt.

Knead the mixture with your hands for 2–3 minutes, until it becomes smooth and sticky. Don't add egg or breadcrumbs: the meat's fat and the kneading provide enough binding.

Wet your hands with water, divide the mixture into 8 portions, and shape them into long sausages about 2.5 cm thick. If desired, mold them tightly onto skewers.

Preheat a grill or grill pan to medium-high heat and brush the surface with vegetable oil.

Grill the kofta kebabs for 4–5 minutes per side, turning to form nice char marks; total cooking time is about 10–15 minutes, until the meat is cooked through.

Remove the kofta kebabs from the grill, let them rest for 3 minutes, and serve hot.