Chef John's Kofta Kebabs

1. 1

   Gather all the ingredients.

2. 2

   On a cutting board, slice the toasted bread into thin strips; then cut the strips crosswise into a small dice.

3. 3

   Place the onion, parsley, and garlic over the diced bread on the cutting board; chop everything together until finely diced.

4. 4

   Season the beef and lamb with kosher salt, black pepper, allspice, paprika, cardamom, nutmeg, and cayenne. Add the onion mixture and the water. Mix and mash with your hands until thoroughly combined. Wrap in plastic wrap and refrigerate until chilled, for at least 1 hour and up to overnight.

5. 5

   Take the meat out of the refrigerator and, using wet hands, roll 1/4 of the mixture into a ball. Pierce the center with a bamboo skewer. Shape the meat into a uniform log, about 6 inches long and 2 inches wide.

6. 6

   Meanwhile, preheat a charcoal grill until the coals are very hot.

7. 7

   Grill the kebabs on the hot grate until browned and cooked through, about 12 minutes, turning every 3 minutes or so. An instant-read thermometer inserted into the center should register at least 145 degrees F (63 degrees C).

8. 8

   Serve and enjoy.

• Calories 600.29 kcal High
• Protein 30.03 g Good Source
• Carbs 71.29 g Moderate
• Total Fat 20.86 g High
• Saturated Fat 8.54 g High
• Trans Fat 0.03 g High
• Cholesterol 60.38 mg High
• Sodium 760.2 mg High
• Fiber 14.4 g Good Source
• Sugar 11.22 g High
• Added Sugar 0.32 g Low Source
• Calcium 992.9 mg Good Source
• Iron 8.6 mg Good Source
• Potassium 263.88 mg Low Source
• Vitamin A 1.73 mcg_rae Low Source
• Vitamin C 2.77 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Shellfish 🦐
• Wheat 🌾
• Gluten
• Garlic 🧄
• Onions 🧅