Turkish Kofta

Instructions

1. Prepare the meat mixture
   In a large bowl, combine the ground meat, grated onion, minced garlic, chopped parsley, mint, and all the spices (cumin, coriander, paprika, cinnamon, red pepper flakes, salt, and pepper). Mix gently with your hands until just combined, being careful not to overwork the meat.
2. Test the seasoning
   Take a small portion of the mixture and cook it in a small pan to test the seasoning. Adjust salt and spices as needed before proceeding with the rest of the mixture.
3. Form the kofta
   Divide the mixture into 12-16 equal portions. For classic köfte shape, roll each portion into an oval shape about 3 inches long and 1 inch thick. If using skewers, press the meat firmly around the skewer in an elongated sausage shape. Place the formed kofta on a tray and refrigerate for at least 30 minutes to firm up.
4. Prepare the grill
   Preheat your grill to medium-high heat (about 400°F/200°C). Clean and oil the grates to prevent sticking. If cooking indoors, heat a grill pan or cast-iron skillet over medium-high heat.
5. Grill the kofta
   Brush the kofta lightly with olive oil. Place them on the preheated grill and cook for about 4-5 minutes per side, turning carefully, until they reach an internal temperature of 160°F (71°C) and have nice grill marks.
6. Rest before serving
   Transfer the cooked kofta to a warm plate and let them rest for 3-5 minutes before serving to allow the juices to redistribute throughout the meat.
7. Prepare serving options
   While the kofta rests, warm up pita bread on the grill. Prepare traditional accompaniments such as yogurt sauce (mix Greek yogurt with minced garlic, salt, and chopped cucumber), sliced tomatoes, onions, and fresh herbs.