The elemental transformation of ground meat through fire. A blend of fatty lamb and beef is combined with raw grated onion, whose cellular moisture steams the interior as the outside chars aggressively on the grill. Fresh herbs and warm spices create a complex aromatic matrix. The kofta must contain enough fat to remain juicy under the violent heat of a live-coal fire. The elongated shape along the flat metal skewer maximizes surface area exposed to the inferno.
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In a large bowl, combine the ground lamb, ground beef, grated onion (squeezed of excess moisture), finely chopped parsley, cumin, coriander, allspice, cinnamon, salt, and black pepper. Using your hands, knead and squeeze the mixture aggressively for 3 to 5 minutes until it becomes sticky and homogeneous. This develops the myosin proteins that bind the kofta to the skewer.
Refrigerate the kofta mixture for at least 30 minutes to allow the fat to firm up, which makes shaping easier and prevents the kofta from sliding off the skewer during .
Prepare a or pan and heat it until hot. If using charcoal, wait until the coals are glowing white-hot with no visible flames.
Wet your hands with cold water. Take a portion of the meat mixture (about the size of a large egg) and mold it firmly around a flat metal skewer, pressing and squeezing to form a long, torpedo shape approximately 1 inch in diameter. The meat should grip the skewer tightly.
The Finish. the kofta kebabs directly over maximum heat for 3 to 4 minutes per side, turning only once, until deeply charred on the outside and just cooked through. Serve immediately with flatbread, tomatoes, onions, fresh parsley, and a generous drizzle of tahini sauce.
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